Instructions: 1. Heat the oil, add the onion and gently saute, then add the garlic and dill, and continue cooking for a few minutes.

2. Add the cauliflower, potato and mustard powder and cook until the vegetables have softened. Pour in the stock, bring to the boil and simmer for 15 minutes.

3. Add half the almonds, season to taste, allow to cool slightly, then add the milk and puree in a food processor or blender. Toast the remaining almonds in the tamari and sprinkle them over the soup together with the chopped chives.

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