It’s soups season!
With the cold weather just around the corner, soups are the best way to keep warm and well nourished. I never thought cauliflowers could turn into one of the tastiest and deliciously creamy dish.
The best part is it only takes a few minutes to prepare it, so it can perfectly fits the scheduled of the busiest ones. Let’s see how to make it.
1 cauliflower head
2 garlic cloves
1 TBSP coconut oil
1/2 lemon juice
salt and pepper to taste
2 to 3 cups water
Start by putting the coconut oil on a big pan on low heat. Chop the garlic and add it to the oil, then chop the cauliflower and the leek. Add them to the pan and let it cook until the cauliflower will be slightly brown. Keep the temperature low to avoid burning. In an other pot warm the water up and add salt. Once the veggies are ready throw them in the pot and cover. Let it cook until soft and then proceed to blend the soup until a nice creamy consistence is achieved. Serve it with a tsp of coconut oil and lemon juice. Enjoy!
The above quantities serve 3 to 4 people, so adjust accordingly.