Chop the onions into large cubes and heat the oil in the saucepan. Sweat the onions until translucent and add the cauliflower florets and let them sweat briefly. Add the vegetable stock and simmer until the cauliflower is soft. Add the almond butter, simmer for a short time, season with salt and pepper and puree properly with a hand blender.
If the soup is too thick, vegetable broth can be added and seasoned.
To serve, sprinkle with dried chervil and / or grated pumpkin seeds as desired, but can also be left out.
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