Cauliflower and Leek Soup

Directions

1. Place the olive oil in a soup pot over medium heat. Once the oil begins to shimmer, add the onion, garlic and chili and sauté for 5 minutes.
2. Stir in the cauliflower and leek, cook for 2 minutes, and then pour in the water and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer the mixture until the vegetables are tender.
3. Remove 1/4 cup of the liquid from the pot and set aside. Using a stick blender, puree the mixture until smooth and then add in the lemon juice, shredded peel, thyme and a few pinches of salt and pepper to taste.
4. Thin the soup out to desired consistency with the reserved cooking liquid if desired and then serve garnished with the toasted almonds.