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Almond milk, cauliflower and leek soup
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Almond milk, cauliflower and leek soup
Prepared with homemade almond milk, Julie suggests as an appetizer, creamy almond milk, cauliflower and leeks soup with garlic and ginger confit in olive oil, served with toasted sliced almonds and fresh parsley, this easy to prepare soup is wonderful! Did you know? Boiled cauliflower is a good source of vitamin C. Ginger is excellent to give strength to your immune system and has antibacterial and antiviral properties associated with garlic.
Almond milk, cauliflower and leek soup
| Prep time: 15 minutes |
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| Cooking time: 35 to 40 minutes |
| Servings or yield: For 4 to 6 people |
| Difficulty level: Easy |
| 1 whole cauliflower |
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| 1 small leek |
| 400 ml almond milk, heat a few minutes in the microwave |
| 1 chicken or vegetable bouillon cube |
| 8g fresh ginger, coarsely cut |
| 2 cloves garlic, crushed |
| 2 handfuls of sliced almonds |
| Olive oil |
| Salt and pepper to taste |
Preparation
Place sliced almonds in small pan and roast on high heat stirring constantly until well browned, about 5 to 7 minutes, set aside.
In a small saucepan, add 4 tbsp. olive oil, ginger and garlic and cook over low heat about 10 minutes. Set aside.
Wash cauliflower and leek, cut coarsely and transfer to a medium pot with a pinch of salt and the cube of broth, cover with water. Bring to boil and cook until the cauliflower is tender.
When ready, remove from heat, drain cauliflour and leek, and add to robot mixer with garlic and ginger (with olive oil), almond milk (hot), salt and pepper to taste and process. Add if necessary almond milk until desired consistency.
Adjust the seasoning to taste, divide among bowls and serve with the toasted almonds and fresh minced parsley.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Place sliced almonds in small pan.
2 - Roast on high heat stirring constantly until well browned, about 5 to 7 minutes, set aside.
3 - In a small saucepan, add 4 tbsp. olive oil, ginger and garlic. Cook over low heat about 10 minutes. Set aside.
4 - Wash cauliflower and leek, cut coarsely. Transfer to a medium pot with a pinch of salt and the cube of broth, cover with water. Bring to boil and cook until the cauliflower is tender.
5 - move from heat, drain and add to robot mixer.
6 - Add the garlic and ginger (with olive oil), almond milk (hot), salt and pepper to taste.
7 - Mix. Add if necessary add almond milk until desired consistency. Adjust the seasoning to taste. Divide among bowls. Serve with the toasted almonds and fresh minced parsley.
