Cauliflower Veloute Soup

RECIPES/SOUPS

Cauliflower Veloute Soup

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Recipe-Ingrediants

Cauliflower veloute soup is a winter recipe that combines incredible taste with healthy nutrition. This velvety soup offers a delightful blend of flavors and textures, and it is so easy and quick to prepare that you can enjoy it at any time.

The star ingredient of this recipe is cauliflower, a remarkable vegetable known for its nutritional value. Packed with vitamins, minerals, and dietary fiber, cauliflower provides antioxidant compounds that help protect our bodies from free radicals and improve overall well-being.

This cauliflower veloute soup is the perfect choice for a light and healthy meal. With its rich and creamy texture, this soup will warm your heart and provide essential nutrients to support your health. It also presents a wonderful opportunity to incorporate more vegetables into your diet and reap their benefits.

Try this delicious soup and discover the pleasure of its healthy taste and nourishing value. It is the perfect companion for chilly winter days, offering warmth and full flavor.

Our Ingredients:

2 large cauliflower heads (florets and stalks cleaned)

1 leek, sliced

1 garlic clove, finely chopped

1 liter vegetable stock

150g almond milk (approximately)

3-4 tablespoons olive oil Salt, pepper, thyme

Sliced almonds for garnish

Directions

In a pot, heat the olive oil and add the leek. Saute lightly and then add the garlic. Next, add the cauliflower and vegetable stock. Season with salt, pepper, and a touch of thyme. Cover the pot, reduce the heat, and let it simmer for about 20 minutes. At the 5-minute mark, remove a few cauliflower florets and chop them into small pieces. Season them with salt and pepper, drizzle with a little olive oil, and spread them on a baking sheet. Lightly roast them in the oven until they acquire a golden color.

After 20 minutes, remove the pot from heat and use an immersion blender to puree the soup. Add a little almond milk to achieve your desired consistency. Bring the soup to a gentle boil once more. Serve with the chopped cauliflower florets, sliced almonds, and fresh thyme for garnish.