Cauliflower and almond soup



Preparation time

10 min

Cooking time

30 min




  • 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
  • salt
  • 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.

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