Tuesday, September 14, 2010

Spicy Cauliflower Soup

Recipe created by Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple

2 Heads Cauliflower
2 Tbsp. Oleum Viride Extra Virgin Organic Olive Oil
1 White Onion, diced
3 Celery Stalks, sliced
4 cloves Fresh Garlic
1 Tbsp. Zócalo Gourmet Aji Amarillo
2 cups Almond milk
2 Leeks, sliced thin (use only the white part)
1 cup Water
Matiz Mediterraneo Flor de Sal to taste

Pre-heat oven to 325 degrees
In a large pot, saute onions, leeks, celery for 20 min on Medium heat
Place fresh garlic (peeled) onto a piece of aluminum foil drizzled with olive oil and place into oven for 20 minutes
Add cauliflower to the sauteed mixture.  Add 1 cup water. Cook until cauliflower is very soft
Add garlic into the pot and mix with a hand blender.
Add 2 cups of soymilk and blend until smooth consistency.
Add Zócalo Gourmet Aji amarillo.
Sprinkle with sea salt, to taste.Enjoy!

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