Easy Cauliflower Soup

You will need:

• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• 1 clove garlic, minced1 head cauliflower, cut into florets
• 1 russet potato, cut into 1 inch cubes
• 4 cups organic chicken stock
• 2 tablespoons tahini
• Salt and pepper to taste
• Slivered almonds to garnish
  
  
  

Directions:

1. Heat oil in a large pot over medium heat andsauté the onions and garlic until onions are translucent, about 5 minutes.
   
   
2. Add cauliflower and potato and continue cooking for about 3 minutes.
   
   
3. Add chicken stock, bring to a boil, reduce heat and simmer 20-25 minutes until the potato is fork-tender.
   
   
4. Add tahini.
   
   
5. Using an immersion blender, blend the soup until smooth and velvety or transfer to a blender and purée.
   
   
6. Season with salt and pepper and garnish with almonds. (For extra flavor, toast the almonds or add a splash of lemon.)