Soup
Marc
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
35 min

Ingredients

15 grams
Almonds
6 leaf
Basil
0.25
Cauliflower
40 grams
Corn
2 Clove
Garlic
0.5 tbsp
Lemon
1 tbsp
Olive Oil
0.5
Onion
260 ml
Stock

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Prep

  1. Wash and cut your cauliflower so that they all have a similar size and shape.
  2. Finely chop your basil, garlic and onion.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add garlic and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Cauliflower and Corn and fry for 15 minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add lemon and mix.
  2. Add Almonds on top.