Cauliflower cream soup

Cauliflower cream soup

I've never thought that I would ever be so excited about creamy cauliflower soup like yesterday. As I'm creating a recipe book, this will be one of the recipes.

It's surprisingly yummy and easy to make.

Ingredients:

Cauliflower soup:

1 head of cauliflower

4 medium potatoes

2 tbsp of coconut milk

1 tsp of Pink Himalayan salt (if you like it saltier, put in more)

water

Put everything in a pot, add some water to cover the vegetables.

Cook them until soft.

With a stick blender, purée them and make it creamy.

Topping:

1/2 cup of buckwheat

2 bigger cauliflower florets

2 tbsp of pumpkin seeds

1 tbsp of soy sauce

1/2 tsp of salt

1-2 tbsp olive oil

Green olives with their broth

Pu the olive oil in a pan, add salt, soy sauce, and the buckwheat.

Roast the buckwheat on medium heat for 10 minutes.

Put the cauliflower and the pumpkin seeds in a food processor. Process them until you still have kinda chunky texture.

Put on the top of the buckwheat and stir them for 5 minutes on medium heat.

When it's ready, take out a tbsp and mix it with a little bit of the broth of green olives to make it thinner and easier to spread on top, salsa texture.

Put it on the top of the cream soup.

Enjoy! <3