Careful Cauliflower And Parsley Soup

• 3 Cloves of garlic
• 1/2 Head of Cauliflower
• 1 bunch Parsley
• 1/2 cup Brown rice or quiona
• 1 tablespoon Lemon juice
• 1/2 teaspoon Fresh rosemary and thyme, finely chopped
• 1 cup Unsweetend almond milk
• Salt and pepper

1. In your soup pot, 4-5 cups water to a boil. Throw in roughly chopped cauliflower head, garlic and 1/2 cup brown rice or quiona. Boil for 2 min at rolling and then adjust to simmer, place lid on top for 5-7 min or until water is mostly to all gone.
2. Get out your food processor. Roughly chop parsley, add pot mixture and parsley in processor. Blend well. Mixture should still be hot, gradually add 1/2 cup almond milk (more if you like your soup thinner).
3. Finely chop fresh Thyme and Rosemary, add to soup or sprinkle on top for a burst of fresh flavour. Salt and Pepper. Serve immediately, with a good crusty bread.

garlic, cauliflower, parsley, brown rice, lemon juice, rosemary, almond milk, salt

Taken from food52.com/recipes/24022-careful-cauliflower-and-parsley-soup (may not work)