Ingredients

The following ingredients have 14 Servings
  • 1/2 yellow onion, chopped
  • 3 1/2 cups unsweetened plain almondmilk
  • 1/2 teaspoon fine sea salt
  • 1 (16-ounce) package frozen cauliflower
  • 2 medium apples, such as Honeycrisp or Braeburn, peeled, cored and chopped
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided
  • 1/2 cup blanched slivered almonds, toasted
  • 2 tablespoons finely chopped flat-leaf parsley

Instruction

  • In a medium pot, cook onion over medium-high heat, stirring often, until softened and light golden, about 5 minutes.
  • Stir in almondmilk, salt, cauliflower and apples; bring to a boil.
  • Reduce heat to medium-low, cover and simmer until very tender, about 30 minutes.
  • Working carefully, use an immersion blender or traditional blender (allowing steam to escape) to puree soup until very smooth; stir in lemon juice.
  • In a small bowl, combine almonds, parsley and lemon zest.
  • Pour soup into small cups, top with almond mixture and serve.