Cauliflower Nutmeg Soup Recipe

• 1 medium Cauliflower (with outer leaves intact)
• 50g (2 oz) Butter
• 2 medium Onions (roughly chopped)
• 1.5 liters Vegetable Stock
• 50g (2oz) Ground Almonds
• ½ tsp Nutmeg (grated)
• 100 ml Double Cream
• Fresh Parsley (chopped)
• Flaked Almonds (toasted)

• Chop the cauliflower
• Melt butter in a pan and saute the onions and cauliflower in it, for about 10 minutes.
• Add stock and boil. Lower the heat and allow it to simmer.
• Add ground almonds and nutmeg. Cover the pan and simmer for another 15-20 minutes.
• Pour the mixture in a blender and add double cream. Blend until it becomes smooth.
• Sprinkle chopped parsley and toasted almonds on top, before serving.