Preparation time: 50 minutes

  • 1 cauliflower head, cut into florets 
  • 1 onion, chopped 
  • 1 teaspoon ground turmeric 
  • salt and pepper to taste 
  • 3-4 cups water 
  • 2 cups almond mylk 
  • olive oil 

Toppings: baby spinach, lamb's lettuce, black sesame seeds, sunflower seeds 

Drizzle the cauliflower with olive oil and salt it a little. Spread it over the baking tray and bake at 180 degrees for about 20-30 minutes to make it tender, just, and until it starts to go brown. 

Fry the onions in a pan with olive oil. Add the roasted cauliflower and pour with water and milk. Season. Cook for approximately 10 minutes to ensure that all the flavours meld well, then puree the soup until smooth. 

Serve the soup in bowls and decorate it with toppings.