Cauliflower soup with basil pesto
Cauliflower is a tasty and healthy vegetable that deserves more than being eaten only after being pickled. Try this mouth-watering cauliflower soup with basil pesto!
Servings 2 portions
Ingredients
- 500 g cauliflower
- 1 onion
- 1 clove of garlic
- 400 ml vegetable broth bio or homemade
- 3 tbs olive oil
- 150 ml almond, rice or other nut milk
- Salt to taste
- Black pepper to taste
For the basil pesto
- 1 handful cashew or cedar nuts
- 4 tbs olive oil
- 5-6 stalks fresh basil
- Salt to taste
- Black pepper to taste
- 1 tbs lemon juice
Instructions
- Wash and clean the cauliflower, then break it into florets. Peel the onion and garlic and chop them finely.
- Heat the olive oil in a suitable saucepan. Add the onion and garlic and sauté for about 5 minutes, stirring constantly. If necessary, reduce the heat to avoid burning the onions.
- Add the cauliflower and pour in all of the broth and milk. Flavor with salt and pepper and bring the soup to a boil. Reduce the heat. Let the soup simmer for 15-20 minutes or until the cauliflower softens.
- Purée the soup using a blender or a suitable kitchen robot. If the soup is not thick enough, let it simmer some more. If it looks more like a puree and you find it too thick, add a little broth or water.
- Put the basil pesto products in a blender and pulse until smooth. Serve the soup with 1-2 tablespoons of pesto.