♦ ½ Cauliflower
♦  400 ml Water
♦  1 Stock (chicken preferably)
♦  1 tbsp Fresh herbs (basil, thyme)
♦  1 tsp Curcuma
♦  1 tbsp Pine nuts

1. Separate the green leaves from the cauliflower and set aside.
2. Cut the cauliflower in small pieces and cook in about 300 ml of water with stock until cauliflower softens.
3. Blend the soup with a high-speed blender.
4. Then, add Curcuma, chopped green cauliflower leaves, fresh herbs, and remaining 100 ml of water.
5. Let to cook for another 10 minutes, or until green leaves soften, but still a bit crunchy.
6. Transfer to a serving bowl and top with some pine nuts.