Thanks to HEAL for this recipe: another great soup for fall with an interesting ingredient- Almond Milk. You could even be used as a mash instead of a soup, if you choose not to dilute it.

Servings 4
Author Tara

Ingredients
1/2 head cauliflower
4 leeks halved lengthwise
1-2 cups Unsweetened Almond Milk
2-3 tbsp olive oil
1 tsp sea salt
1 tsp chili flakes
1 tsp fresh ground pepper

Instructions
Pre-heat oven to 400 F
Wash and chop cauliflower into small pieces.
Cut leeks lengthwise into quarters.
Drizzle in olive oil and a little sea salt and roast in the oven for about 20 minutes until lightly roasted.
Add to food processor and blitz until you have a pureed mash.
Add pepper and chili flakes.
Add 1/4 cup almond milk and puree a bit more.
You could leave the puree at this consistency and serve as a side dish, or continue to add almond milk until desired consistency reached.

Makes 4 portions