Excellent recipe for Cauliflower Soup & Pesto. A creamy texture without the cream and a combination with pesto that enhances the flavor of cauliflower, even for non-fans.
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Cauliflower Soup & Pesto (Low GI)
Instructions
- 1. In a large pot or a food processor, put the chopped onion and garlic with olive oil, chopped cauliflower, and water. Heat for 25 to 30 minutes covered (90°C in a food processor).
Then add cashew milk and parmesan. Season with salt and pepper. Blend on high power.
Pesto for decoration.
Ingredients for servings
-
1 kg of cauliflower -
1 onion -
1 garlic clove -
2 tablespoon of olive oil -
25 cl of plant-based cashew drink -
25 cl of water -
35 g of parmesan -
4 tablespoon of pesto -
1 pinch of salt and pepper
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