This is so delicious and simple to make and healthy! It's vegan too!
Chop two cloves of garlic with a yellow onion and soften in a pan, add two to three teaspoons of curry powder once softened.
Add one whole head of cauliflower and three 1/2 cups of unsweetened almond milk - allow the mix to simmer for about 40 minutes, until the batch is softened.
Transfer the mixture to the blender and puree the mix into a creamy curried soup mix, so delicious!
For a topping, mix two tablespoons of almond milk with a teaspoon of curry powder and pour over a bunch of walnuts, place this under the grill for 10 mins to create a crunchy curried topping for the soup.
If you can't get Almond milk in the pits of the desert (Doha) what can you sub it with? Soy milk?
ReplyDeleteYes soya milk could work too! Just make sure it's unsweetened.
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