Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4


2 cups of rice milk
2 zucchinis, grated
1 tablespoon olive oil
1 garlic clove, diced
½ cup cauliflower, chopped
4 cups of water
1 teaspoon dried thyme


1. Pour olive oil into the saucepan. Add garlic and roast it for 2-3
minutes on medium heat.
2. Then add cauliflower, dried thyme, and zucchini. Add rice milk
and carefully mix the mixture.
3. Add water and boil it for 5 minutes.
4. Then blend the soup with the help of the immersion blender and
simmer it for 5 minutes more.

per serving:

111 calories, 1.7g protein, 16.8g carbohydrates, 4.7g fat, 1.5g
fiber, 0mg cholesterol, 64mg sodium, 336mg potassium