Cauliflower soup with roasted almonds and olive oil

Cut the cauliflower into florets and mince the onion and garlic. Heat a tablespoon of olive oil in a soup pot and sauté the onion and garlic until translucent.

Add the cauliflower florets and pour in the vegetable broth. Bring to a boil and simmer gently for about fifteen minutes.

Puree the soup smooth with an immersion blender and season to taste with salt and pepper.

Meanwhile, toast the almonds in a dry pan until golden brown and chop them roughly. Pour the soup into a bowl, drizzle with a little olive oil and sprinkle the almonds over the top. Serve hot.