Recipe: creamy cauliflower soup

1. Add the cauliflower florets to a saucepan along with a pinch of saffron, garlic and vegetable stock, keeping a couple of tiny florets aside to use as a garnish. Gently simmer for 20 minutes, until the cauliflower has softened.

2. Add the ground almonds, lemon zest and Alpro Almond Unsweetened. Use a blender or liquidiser to blitz until smooth (or to preferred texture).

3. Add a little of the olive oil to a pan along with the remaining cauliflower florets

and saffron. Fry until tinged golden brown.

4. Serve the soup chilled or hot, garnishing with the florets, a drizzle of extra virgin olive oil and a good grind of black pepper (season to taste).