Jennifer Oppermann

Jennifer Oppermann

Recipe

Roasted Cauliflower and Saffron Soup

single recipe cover
Ingredients
  • 280 ml water
  • 280 ml of vegetable stock
  • 30 g Coconut Oil
  • 2 cloves of garlic- minced
  • 2 medium brown skinned onions chopped- medium dice
  • 700 g of cauliflower chopped into 1 inch pieces
  • 150 ml single cream
  • Small pinch Saffron threads
  • Garnish Pinch of toasted almonds
Method

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