Winter, velvety, delicious velvet soup, easy and fast, for a light and healthy meal. Try it!
Ingredients
- 2 large cauliflower (the bouquets and the stalk cleaned)
- 1 sliced leek
- 1 clove chopped garlic
- 1 liter vegetable broth
- 150 g almond milk (APPROXIMATELY)
- 3-4 tablespoons Olive oil
- Salt-pepper-thyme
- Almond fillet for presentation
Directions
- Put the olive oil and the leek in a saucepan. Let them sauté lightly, then add the garlic. Then add the cauliflower and vegetable broth. Add salt, pepper and a little thyme. Close the lid, lower the heat and simmer for about twenty minutes.
- At 5 minutes of boiling, open the pot and take a couple of bouquets of cauliflower. Cut the bouquets into very small pieces. Season with salt and pepper, and sprinkle with a little oil. Spread them on a greased pan and bake them lightly to get a little color.
- When 20 minutes have passed, remove the pot from the heat, and with the help of a hand blender, mash the soup. Add a little almond milk as much as we like in texture. Let it get another boil.
- Serve with pieces of cauliflower, almond fillet and fresh thyme.
English 
Greek 