How versatile cauliflower is! It is a pack of vitamins and fibre. Cauliflower belongs to the same family as cabbage, broccoli, and most of green leaf vegetables.
Its taste is mild, creamy and slightly sweet, that makes it a perfect candidate to be partnered with delicate almond flavours. I am delighted with this combination, this is why my soup doesn’t have many ingredients and it has two simple steps to cook. A perfect soup for spring or autumn, hope you will enjoy it too.
Cauliflower and Almond Soup
1l/34 fl oz filtered water
1l/34 fl oz unsweetened almond milk
20cm/7.8in white leek
Optional: 0.1g Saffron
1. Separate all the cauliflower florets and finely slice the leek. Soak saffron in little water.
2. Cook the vegetables in the water with seasoning until soft, then add the saffron.
3. Add the milk, process the soup until smooth and serve warm.
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