Spray the bottom of a heavy based pan with 1cal spray and gently sweat the shallot till soft.
add the cauliflower and the stalks of the bunch of parsley and stir through for a minute on a low heat
Add the tin of tomatoes and about a third of the can of water
Bring to a gentle simmer and cook for 15 minutes.
Blend till smooth with a stick blender
Add in the almond milk till you have a soup the consistency you want. I used about 200ml for a thickish soup
Taste and season with salt and pepper. Garnish with finely chopped parsley leaves
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