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Prep time 10 minutes
Cook time 20 minutes
Yield: Serves or Makes 4 serves
Heat a large pot. Add 1 tablespoon of olive oil and the onion and sauté for about 2 minutes until lightly brown. Add the cauliflower and ginger and sauté for one minute. Add the vegetable broth, pear and turmeric. Bring to a boil, then lower heat. Put the lid on the pot and let simmer for about 15-20 minutes until the vegetables are soft.
Mix with a blender until creamy. Season with salt, pepper and lemon juice.
Divide the soup into 4 bowls. Serve hot topping each bowl with fresh parsley, a tablespoon of olive oil and roasted almonds.