The cold has arrived and, with it, the desire to include hot dish options in your diet.

One of the most popular options during this time of year are vegetable soups. You can make multiple combinations and each of them will have a different flavor and color. Depending on the touch of originality you give it, you can go from a simple vegetable cream to a work of art which draws curiosity even to those who don’t like vegetables. In addition, it turns out to be a solution that works in your favor if you have little time to cook. You can cook more quantity and freeze the rest to save it for these days which the time catch you.

Today we propose a low-histamine cauliflower soup. Do you dare to try it?

Ingredients (4 people):

1 medium onion
150 g of leek (the white part)
800 g cauliflower (the saplings and the trunk)
Water
Extra virgin olive oil
Salt
Black pepper
Micro-cabbage sprouts

Preparation:

1. Cut the onion into julienne strips and sauté it in a frying pan with a splash of olive oil. Add the leek cut into strips, and let everything simmer until it softens.
2. Separate the cauliflower seedlings and cut the trunk into strips.
3. Incorporate the trunk to the pot and, 5 minutes later, the cauliflower seedlings too. Mix and cook for 3 minutes.
4. Add water until it covers and cook for 20 minutes, half covered.
5. Season it and blend it at maximum power.
6. Serve the cream, if you wish, with bread croutons or sunflower or pumpkin seeds and some micro-cabbage sprouts.

Lactose and gluten free recipe and suitable for vegans. Inspired by Cuina magazine (nº274, 2023).