You won’t believe that there is no cream in it. The kale topping is so good, I sometimes make it just as a snack.
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Heat the oil in a pot and sauté onion, celery, and carrot until the onion goes soft. Add the cauliflower and stock and let the soup simmer until the cauliflower is tender. Use an emulation blender and blend the soup until creamy. Season with salt and pepper. Heat the oil in a pan and add the kale, almonds, salt, pepper, yeast, and chili. Sauté just until the kale starts to wilt. Serve the soup in bowl with the kale on top.