Cauliflower & Leek Soup

Start by preparing onion and garlic. Then separate the cauliflower florets from the stalk and cut into smaller pieces. Cut the remaining stalk in half and chopped.

Discard the dark green leaves of the leek, they are tough. Coarsely chop the leeks and place in a strainer, rinse well and drain.

Add olive oil to a pot over medium- high heat. Stir in the onion, garlic and chili powder and cook until the onions soften. Add cauliflower and leeks and let it fry for a couple of minutes.

Add water and let it boil and then lower the heat and let it simmer until the vegetables are soft. Pour half of the water into a bowl and set aside.

Use a hand blender to puree the soup. Stir in lemon juice and peel, thyme, salt and pepper. If the soup is to thick add some of the water. Pour into bowls or cups and serve with fresh thyme, green onions and roasted almonds.