Cauliflower Soup

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 


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! 

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