Vegan Cream of Cauliflower Soup

This soup is so declicious, you wouldn’t know that it’s vegan.

1 cauliflower (approx. 1 lb)
1 large Yukon Gold potato, diced
1 large shallot or small sweet white onion chopped
2 garlic cloves, chopped thinly
1 celery branch, diced
1/2 cup grounded almonds
2 Tbsp olive oil
1 twig rosemary
Dash of nutmeg
Fresh parsley, chopped
Salt and pepper
4 cups of vegetable stock

1. In a large pot, add olive oil, celery and onion. Cook over medium-high heat until onion becomes transparent. Add garlic and rosemary and cook briefly until frangrance is released.
2. Add in potato, cauliflower, grounded almond and vegetable stock. Bring to a boil and lower heat to simmer for 20 minutes.
3. Using a hand-held blender or in your food processor, blend soup until creamy. Add more stock if required. Season with salt and pepper.
4. Serve in individual bowls with a dash of nutmeg and sprinkle of parsley.