Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread

Soup and Crispy Flatbread

• 100 g blanched almonds
• 1 garlic clove
• 2 onions (approx. 200 g), quartered
• 1 cauliflower (approx. 500 g), cut in florets, stem cut in pieces
• 30 g olive oil, plus extra for drizzling
• 1 heaped tsp vegetable stock paste, homemade, vegan (see tip)
  of 1 vegetable stock cube (for 0.5 l), vegan, crumbled
• 600 g almond milk
• 300 g water
• 2 wheat flour tortillas, vegan, cut in strips (3 cm)
• 40 g flaked almonds
• 2 tsp fine sea salt, plus extra for sprinkling
• ½ tsp ground black pepper
• ¼ tsp ground nutmeg
• ½ lemon, unwaxed, finely grated zest and 15 g juice
• 10 g lemon juice, freshly squeezed

Herb Oil

• 1 bunch fresh mixed herbs (e.g. flat-leaf parsley, basil, oregano), leaves only, (approx. 15 g)
• 1 garlic clove
• 40 g olive oil
• ¼ tsp fine sea salt
• 1 tsp sugar