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Author Notes: This is the soup you want to make when you have a cold, or when you are just on the verge of thinking perhaps you may be getting cold. Warm creamy cauliflower will keep the blues away and is friendly to even the most lactose intolerant cream lover.
Serves 2 - 4 people
Cloves of garlic
Head of Cauliflower
cup Brown rice or quiona
tablespoon Lemon juice
teaspoon Fresh rosemary and thyme, finely chopped
Unsweetend almond milk
Salt and pepper
- In your soup pot, 4-5 cups water to a boil. Throw in roughly chopped cauliflower head, garlic and 1/2 cup brown rice or quiona. Boil for 2 min at rolling and then adjust to simmer, place lid on top for 5-7 min or until water is mostly to all gone.
- Get out your food processor. Roughly chop parsley, add pot mixture and parsley in processor. Blend well. Mixture should still be hot, gradually add 1/2 cup almond milk (more if you like your soup thinner).
- Finely chop fresh Thyme and Rosemary, add to soup or sprinkle on top for a burst of fresh flavour. Salt and Pepper. Serve immediately, with a good crusty bread.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup