Public recipe with member extras
Camel Milk Cauliflower Soup
Roasted cauliflower blended smooth with camel milk for a soup that reads rich without any actual cream.
Soups & Broths · Elegant Starters · Light Lunches
What you need
Ingredients
- 1 large head Cauliflower, cut into florets
- 3 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic
- 3 cups Vegetable Stock
- 1 cup Camel Milk
- Toasted Almonds, to garnish
Method
Instructions
- Preheat oven to 425°F. Toss cauliflower with olive oil and roast 25 to 30 minutes until golden.
- Sauté the onion and garlic in a pot until soft.
- Add the roasted cauliflower and stock. Simmer 10 minutes.
- Purée until smooth, remove from direct heat, and stir in the camel milk.
- Season and garnish with toasted almonds.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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