cauliflower and leek soup

this is gorgeously creamy and filling. keep it simple or add cumin and nutmeg for a warming lunch. serve topped with croutons; or as pictured above with dukkah, brown rice and fried firm tofu.

500g cauliflower (0.5 a medium head)

1 small leek

0.5 small onion

1c water

1 vegetable bouillion cube (or use 1c stock)

0.25c ground almonds

0.25c soy milk

ground spices to taste 

salt, pepper

coarsely chop the cauliflower, leek and onion and simmer in saucepan with water and bouillon cube or stock for 15 minutes or until soft. remove from heat, add in almonds and soy milk. blend until smooth; adjust seasoning to taste.