Almond & Cauliflower Soup
Almond & Cauliflower Soup
Ingredients
- 1 kg Cauliflower (cooked in salted water until soft. Retain water for the stock.)
- 4 ‐5 Leeks (chopped)
- 1 Clove Garlic (crushed)
- 6-8 Sprigs of fresh Thyme
- 1½ Cup Veg Stock
- 1 Cup Almond Breeze (Unsweetened Almond Milk)
- Salt and pepper to taste
- Small bunch of chives (chopped)
- Small handful of sliced almonds
Instructions
- Fry the leeks, garlic and thyme, and let it cook slowly to infuse the flavours.
- Blitz the boiled cauliflower, add the almond milk and then add the stock slowly to make sure it doesn't go too thin.
- Remove the thyme sprigs from the leek mix, and add the leek mixture to the soup, stir well.
- If you prefer a smoother soup you can blitz again.
- To serve sprinkle with sliced almonds and chives.
Notes
Recipe: Ginger and Lime
Photo credit: House of Vizion