Creamy Cauliflower, Fennel and Leek Soup with Almond Oil

Serves 4

The pale green color lends itself to lovely garnishes; try minced chives, paprika, black sesame seeds, sautéed mushrooms, or a drizzle of black truffle oil. 

1 tablespoon coconut oil 

1 large leek (white and pale green parts only), washed well and thinly sliced (reserve a few slices for garnish)

2 medium stalks celery, finely chopped

1 small fennel bulb, thinly sliced

1 large head cauliflower, cored and chopped (about 5 cups)

3 cups low-sodium vegetable broth  

1 cup unsweetened almond milk  

2 tablespoons almond oil 

1/4 cup fresh basil leaves, shredded, for garnish (optional)

Warm coconut oil in a large, heavy saucepan over medium-low heat. Add leek, celery and fennel, and cook, stirring occasionally, until softened, 4 to 5 minutes.  Add cauliflower and broth, cover and cook, stirring occasionally, until cauliflower is soft, 15 to 20 minutes.

Stir in almond milk. Purée soup in batches in a food processor or blender, until creamy and very smooth. Stir in 1 tablespoon of the almond oil.

Divide soup among four bowls and drizzle remaining almond oil over each bowl. Sprinkle with basil leaves, if desired, and serve immediately. (Soup may also be served chilled.)