Curried Cauliflower Soup With Slivered Almonds

• 3 Tablespoons of "Hot" Canary Island Garlic and Herb Olive
• Oil
• 4 cloves of garlic, mashed and cut up
• 2 onions, diced
• 1 head of cauliflower, broken into florets
• 1/2 cup white basmati rice
• 2 cups of soy milk
• 1 tsp coriander powder
• 1 tbsp (or to taste ) curry powder
• 1/2 tsp Celtic Sea Salt
• 1 cup slivered toasted almonds
• 1/2 cup fresh coriander leaves

1. Heat Canary Island Garlic and Herb Olive oil in a soup pot.
2. Add onion and garlic. Saute 5 minutes, till onion is soft
3. and transparent. Add cauliflower, rice, and 2 cups of water
4. , bring to a boil, lower heat to medium-low. Cover pot and
5. cook for 10 minutes, till the cauliflower is cooked. Add
6. soy milk and seasonings, and almonds, and simmer 10 more
7. minutes. Adjust for seasonings, too in the coriander
8. leaves and top with some slivered almonds and "Hot"
9. Splash and serve. It goes great with our Splash bread.
10. Splash Bread: Cut a loaf of Cuban or French bread down
11. the middle. Drizzle the Splash over the bread and then place
12. the bread in the oven to broil until the bread is browned
13. around the edges.

garlic, oil, garlic, onions, cauliflower, white basmati rice, soy milk, coriander powder, curry powder, salt, almonds, fresh coriander leaves

Taken from www.epicurious.com/recipes/member/views/curried-cauliflower-soup-with-slivered-almonds-51859701 (may not work)