Ingredients
1 cup almond meal
4 cups almond milk (or half water)
1 leek
1 celery heart, diced
Cayenne to taste
Garnish with flaked almonds and grated nutmeg
Method
Place first 4 ingredients in a soup pot and simmer until veggies are soft. Puree, then season with cayenne and garnish with almonds and nutmeg.
Serves 4-6
