INSTRUCTIONS

For the whole dish:

Heat a cooking pot over medium flame, pour in half the quantity of olive oil, add the onion and salt, stir and let cook until the onion becomes golden brown and tender. Add spices, cook for 1-2 minutes until their aromas are released, add the cauliflower, and stir. Add ginger and garlic, stir, pour in the SUGAR-FREE KARPOS AMYGDALO Drink and sprinkle with salt. Turn un the flame, bring the ingredients to boil, cover the pot with the lid, turn the flame down to medium to let the food simmer, and cook for approximately 20 minutes until all vegetables are completely soft. Afterwards, turn off the flame, add zest and lime juice and grind with a hand blender.

Have a taste and, if necessary, correct with extra salt or lime juice. Serve in deep bowls and garnish with a side of cauliflower salad, baked bread slices, and fresh olive oil.

*Tip: If the soup becomes too thick after grinding, you can thin it by pouring a small amount of SUGAR-FREE KARPOS AMYGDALO Drink.

For the cauliflower salad

Use a mandoline slicer to cut the cauliflower into thin slices, put the slices in a bowl and mix with the other ingredients. Have a taste and, if necessary, correct with extra salt and lime juice.