Cauliflower-potato puree soup

Creamy roasted cauliflower-potato puree soup

A warming soup combining nutrient-rich cauliflower with nutritious, anti-viral potatoes. A truly healing amps that invigorates the body and tantalises the taste buds. If you’ve never tried roasted cauliflower soup before, here’s your chance to try this delicious dish!

Quantity: 4 soup friends
Preparation time: 55 minutes
Degree of difficulty: Light
To prepare you will need:

• 1 smaller cauliflower head (or ½ larger)
• 5 small potatoes
• 1 medium onion
• 5 cloves of garlic
• 3 fresh rosemary sprigs (chopped)
• 1 cup almond milk (236 ml)
• 3 cups of vegetable broth or water (700 ml).
• 1 tablespoon freshly squeezed lemon juice
• sea salt (to taste)
• ground black pepper (to taste)
• Blender or food processor

How to make puree soup?

Preheat the oven to 200 degrees and line a baking tray with baking paper. Wash and prepare the cauliflower, potato, onion and garlic cloves. Place the peeled and chopped potatoes, the cauliflower broken into small florets, the chopped onion and the peeled garlic cloves on a baking tray. Season with sea salt and chopped rosemary. Roast the vegetables in the oven at 200 degrees for 45-50 minutes. When the vegetables are soft and lightly browned, set a handful aside (for serving) and place the rest in a blender or food processor with the almond milk, lemon juice and pre-heated stock. Season to taste with salt and pepper and blend until smooth. Pour the soup into bowls, serve with roasted vegetables and enjoy immediately!

The idea comes from the Medical Media Recipes section.