Cauliflower Leek Soup

I- Ingredients for 4 servings :

• 1 Tbsp extra-virgin olive oil;
• 1 onions (chopped);
• 1 clove garlic (mashed);
• 1 pinch chili powder;
• 1 cauliflower;
• 2 leeks;
• 4 cups water;
• 1 lemon juice;
• Fresh thyme;
• Sea salt;
• Pepper;
• Roasted almonds (roughly sliced).

II- Directions:

1. Prepare onion and garlic.
2. Seperate the cauliflower florets from the stalk and cut into smaller pieces.
3. Cut the remaining stalk in half and chopped.
4. Discard the dark green leaves of the leek there are tough.
5. Coarsely chop the leek and place in a strainer, rinse well and drain.
6. Add olive oil to a medium sauce pan over medium heat.
7. Stir in the onion, garlic and chili and cook until the onions soften, stir occasionally.
8. Add cauliflower and leek and let it fry for a couple of minutes.
9. Add water and bring to a boil, then lower the heat and let it simmer until the vegetables are soften, about 20 minutes.
10. Meanwhile heat a skillet and toast the almonds until lightly brown.
11. Pour half of the water into a bowl and set aside.
12. Use a hand blender to puree the soup.
13. Stir in half of the lemon juice, thyme, salt and pepper. If the soup is to thick add some of the remaining water.
14. Taste and adjust seasoning.
15. Pour into bowls and serve with fresh thyme, lemon zest and toasted almonds.

III- Nutrition Facts per serving:

• 120 calories;
• Fat: 3.5g;
• Saturated Fat: 0g;
• Cholesterol: 0mg;
• Carbs: 20g;
• Fiber: 5g;
• Protein: 5g;
• Sugar: 6g.