Directions

1. Heat the olive oil in a large pot over high heat. Add the cauliflower florets and chopped almonds. Cook for 3-4 minutes, until starting to brown.

2. Add the red pepper flakes, cinnamon, cumin, paprika and onion powder. Mix together and cook for a further minute. Now add the almond milk and half the vegetable stock. Bring to a boil, then reduce the heat and simmer for 5 minutes until the cauliflower becomes tender.

3. With a hand blender, blend the soup until it becomes smooth and creamy. Add the remaining vegetable broth, salt and red lentils. Continue to simmer for about 15 minutes with a lid on, stirring occasionally, until the lentils have cooked.

4. Serve the soup garnished with fresh cilantro and optional chopped almonds and a drizzle of olive oil.