Careful Cauliflower And Parsley Soup

1. 1

   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.

2. 2

   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).

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.