Creamy Cauliflower Soup for Pitta
You will need:
- 2 cups small-sized cauliflower florets
- 1 cup plain organic rice milk
- 1/2 cup pure water
- 1/8 tsp ground cumin
- 1 tsp minced fresh fennel greens
- Rock salt to taste
Add the water to the cauliflower and cook covered until tender.
Blend the cooked cauliflower to a smooth puree.
Return the cauliflower to medium-low heat and slowly blend in the rice milk, stirring constantly.
When heated through, add the ground cumin, salt and fennel and stir well.
Enjoy warm.
(Serves 1)
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