Velvet cauliflower soup


Winter, velvety, delicious velvet soup, easy and fast, for a light and healthy meal. Try it!


  • 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


  1.  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. 
  2. 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.
  3. 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. 
  4. Serve with pieces of cauliflower, almond fillet and fresh thyme.

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