Ingredients :
2 corn cobs
1 small cauliflower
1/2 leek
Several dried tomatoes with oil
2 laurel leaves
1 allspice
¼ teaspoon chili
¼ teaspoon of smoked paprika
A few tablespoons of tomato oil
1/2 bunch of spring onions
1 liter of almond milk
1 glass of vegetable broth
1/4 teaspoon of nutmeg
Salt and black pepper
Recipe:
Cut off the seeds of corn, dried tomatoes chopped in cubes, cauliflower cut into small rubles,
leek cut into slices. Heat a few tablespoons of dried tomato oil on the bottom of a large pot.
Add chopped vegetables and all spices, except the nutmeg nut. Stir in oil for 10 minutes stirring occasionally. Pour the milk into the vegetables and cook on low heat for about 15 – 20 minutes until the cauliflower is soft. Pour the broth and a pinch of freshly grated nutmeg, add salt and black pepper to taste and chopped spring onions. Stir thoroughly.
Bon Appetit 🙂