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Categories:Viewed: 26 - Published at: 6 years ago
Ingredients
- 3 Cloves of garlic
- 1/2 Head of Cauliflower
- 1 bunch Parsley
- 1/2 cup Brown rice or quiona
- 1 tablespoon Lemon juice
- 1/2 teaspoon Fresh rosemary and thyme, finely chopped
- 1 cup Unsweetend almond milk
- Salt and pepper
Method
- In your soup pot, 4-5 cups water to a boil. Throw in roughly chopped cauliflower head, garlic and 1/2 cup brown rice or quiona. Boil for 2 min at rolling and then adjust to simmer, place lid on top for 5-7 min or until water is mostly to all gone.
- Get out your food processor. Roughly chop parsley, add pot mixture and parsley in processor. Blend well. Mixture should still be hot, gradually add 1/2 cup almond milk (more if you like your soup thinner).
- Finely chop fresh Thyme and Rosemary, add to soup or sprinkle on top for a burst of fresh flavour. Salt and Pepper. Serve immediately, with a good crusty bread.
