Public recipe with member extras
Potato Milk Cauliflower Soup
Roasted cauliflower blended smooth with potato milk for a soup with real body and almost no fat.
Savory Soups, Sauces & Gravies · 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 1/2 cups Potato 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, then stir in the potato milk and simmer 5 minutes more to thicken.
- Season and garnish with toasted almonds.
From The Arrogant Hippie Culinary Journal: Potato Milk Edition by Aunesty Janssen
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