Amazingly, cauliflower contains many vital nutrients, despite its light colour. To add a bit of colour to this soup, this recipe also includes greens like broccoli and lettuce leaves.
Ingredients Yield, 2 portions
1 small cauliflower head
1 carrot
2 white potatoes
2 broccoli florets
4 lettuce leaves
Leek, light part
A handful alfalfa sprouts
Fresh parsley
4 tablespoons walnuts
1 tablespoon lemon juice
1 teaspoon sea salt
1 teaspoon herb seasoning
4 cups water
Preparation
Rinse, dry and peel the vegetables. Divide them into bite-size pieces and florets
and put them in the blender. Add lemon juice, oil, seasoning, water and nuts.
Use enough water to cover the vegetables and more, as needed, to blend to
desired consistency.
Serving Suggestions
Garnish the soup with some fresh parsley on top and serve!
