Cauliflower soup with basil and roasted almonds

Cut florets from the cauliflower and cut the stump into cubes. Peel the potato and cut into cubes and chop the onion. Heat the olive oil in a soup pot and gently fry the onion. Scoop the cauliflower florets and cubes of stalk with the potato cubes and thyme through them. Stir fry 2-3 minutes. Pour in the stock and cook the cauliflower gently in 10 minutes.

Meanwhile, roast the almonds in a dry frying pan until they start to color. Spear ras el hanout with some salt and warm for a while until it smells nice. Spoon the almonds on a shelf and let them cool. Use a large knife to chop them into coarse pieces.

Puree the cauliflower with the stock with the hand blender to form a nice smooth lightly soup. Add a little more stock or water if necessary. Let the soup cook for a while and season with salt and pepper. Serve the cauliflower soup with the almonds and basil leaves in it.