Cauliflower and almond soup
- one small cauliflower
- 4-5 cabbage leaves
- a cup of coconut milk
- one cup of vegetable stock
- two table spoons of Amandino shelled or roasted almond paste
- extra virgin olive oil
Clean and wash the cauliflower, cut it in small pieces, so the cook time will be shorter. Wash the cabbage leaves and cut it into a strips.
Put it in a saucepan with coconut milk and vegetable stock.
Cook for 30 minutes on a low flame and mix often. When the cauliflower will be soft, add some salt and the almond paste. Blend it while it’s still hot.
If you like, you can add a table spoon of extra virgin olive oil, just before serving.