Vegan Cauliflower Soup

Ingredients

• 450 g cauliflower (1/2 large head)
• 120 g celeriac
• 200 g parsnips (2 pieces)
• 1 onion
• 1 tbsp Olive Oil
• 900 ml vegetable broth
• 1 tbsp light almond butter
• Salt
• Pepper
• 2 tbsp brown almond butter

Instructions

1. 1.

   Clean the cauliflower, wash it and divide it into florets, peel the celeriac and parsnips and cut them into slices or cubes. Peel and chop the onion.

2. 2.

   Heat olive oil in a pot, sauté the onion until translucent over medium heat, add cauliflower, celeriac and parsnips and sauté for about 3-5 minutes. Then deglaze with broth. Let the soup simmer for about 20 minutes over low heat.

3. 3.

   Puree the cauliflower-parsnip soup and add a little more broth if needed or let it reduce. Season with light almond butter, salt and pepper.

4. 4.

   Whisk brown almond butter with a little water until smooth and decorate the vegan cauliflower soup with it.