Vegan cauliflower- almond soup

Instructions

1. Heat the oil in a pot over medium. Add onion, garlic, celery, bay leaves, and thyme. Season with salt. Cook, stirring occasionally, until onion become translucent, 6–8 minutes.
2. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Set 1/4 cup cauliflower aside. Add the rest to pot along with cayenne and ¾ cup almonds.
3. Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, about 15 minutes (check occasionally to make sure vegetables are not browning. Reduce heat if they are.
4. Add stock and season with black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 10 minutes. Discard bay leaves. Remove from heat and let cool slightly.
5. Meanwhile, finely chop reserved cauliflower and remaining 2 tbsp. almonds. Heat remaining 1 tbsp sunflower oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat. Season with salt. Cook, stirring often, until browned and crisp, 5–8 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly.
6. Purée soup in until very smooth. Return to pot and reheat over medium-low, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream).
7. Serve soup topped with toasted cauliflower-buckwheat mixture.

• Servings : 6-8
• Ready in : 25 Minutes
• Course : Appetizers
• Ingredient : Almond flakes, Bay leaf, Buckwheat, Butter, Cauliflower, Cayenne pepper, Celery sticks, Garlic, Lemon juice, Onion, Pepper, Salt, Sunflower oil, Thyme leaves, Vegetable stock, White wine