Almond milk, cauliflower and leek soup

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Almond milk, cauliflower and leek soup

Prepared with homemade almond milk, Julie suggests as an appetizer, creamy almond milk, cauliflower and leeks soup with garlic and ginger confit in olive oil, served with toasted sliced almonds and fresh parsley, this easy to prepare soup is wonderful! Did you know? Boiled cauliflower is a good source of vitamin C. Ginger is excellent to give strength to your immune system and has antibacterial and antiviral properties associated with garlic.

Almond milk, cauliflower and leek soup

By Julie Soupes Print
Details
Prep time: 15 minutes
Cooking time: 35 to 40 minutes
Servings or yield: For 4 to 6 people
Difficulty level: Easy
Ingredients
1 whole cauliflower
1 small leek
400 ml almond milk, heat a few minutes in the microwave
1 chicken or vegetable bouillon cube
8g fresh ginger, coarsely cut
2 cloves garlic, crushed
2 handfuls of sliced almonds
Olive oil
Salt and pepper to taste

Preparation

Place sliced almonds in small pan and roast on high heat stirring constantly until well browned, about 5 to 7 minutes, set aside.

In a small saucepan, add 4 tbsp. olive oil, ginger and garlic and cook over low heat about 10 minutes. Set aside.

Wash cauliflower and leek, cut coarsely and transfer to a medium pot with a pinch of salt and the cube of broth, cover with water. Bring to boil and cook until the cauliflower is tender.

When ready, remove from heat, drain cauliflour and leek, and add to robot mixer with garlic and ginger (with olive oil), almond milk (hot), salt and pepper to taste and process. Add if necessary almond milk until desired consistency.

Adjust the seasoning to taste, divide among bowls and serve with the toasted almonds and fresh minced parsley.

Tips, Tricks + Culinary ideas

Siuggestion Use the same steps to prepare a creamy broccoli, butternut squash or carrot soup.
Idea Serve with a drizzle of basil pesto.
Idea Serve with homemade garlic croutons.

Preparation steps

étapes de préparation

1 - Place sliced almonds in small pan.

étapes de préparation

2 - Roast on high heat stirring constantly until well browned, about 5 to 7 minutes, set aside.

étapes de préparation

3 - In a small saucepan, add 4 tbsp. olive oil, ginger and garlic. Cook over low heat about 10 minutes. Set aside.

étapes de préparation

4 - Wash cauliflower and leek, cut coarsely. Transfer to a medium pot with a pinch of salt and the cube of broth, cover with water. Bring to boil and cook until the cauliflower is tender.

étapes de préparation

5 - move from heat, drain and add to robot mixer.

étapes de préparation

6 - Add the garlic and ginger (with olive oil), almond milk (hot), salt and pepper to taste.

étapes de préparation

7 - Mix. Add if necessary add almond milk until desired consistency. Adjust the seasoning to taste. Divide among bowls. Serve with the toasted almonds and fresh minced parsley.

Soupes