Cauliflower
Soup with Linseed (vegan)
Ingredients
for 2 servings:
- 250
g cauliflower
- 50
g potatoes
- 1
small onion
- 1
small clove garlic
- 1
small bay leaf
- 1
teaspoon coconut oil
- 500
ml vegetable stock
- rock
salt
- pepper
from the grinder
- Nutmeg,
freshly ground
- 2
tablespoons Dr.
Budwig's Oleolux
- 2
tablespoons omega-3 flaxseed
oil with lignans
Preparation:
Wash the cauliflower, brush or peel
the potatoes, and cut them into chunks.
Peel
the onion and garlic and coarsely
chop them. Melt the coconut oil in
a pot. Give the onion and garlic to
the pan and sauté stirring.
Now add the cauliflower, potatoes
and bay leaf and cook briefly. Then
pour in the broth and let simmer on
low heat for as long as the vegetables
are soft.
Remove the pan from the heat, add
Dr. Budwig's Oleolux to and puree
the soup until it reaches the desired
consistency. Add salt, pepper and
nutmeg, fill in soup bowls and serve
sprinkled with your flaxseed oil.
Tips:
By adding 50 ml of oat cream the soup
is even creamier and richer!
European
Residents: You
can buy Dr.
Budwig Omega-3 Linufit at
dr-johanna-budwig.de
from
the Budwig Foundation, Germany |