Cabbage Soup - Vegetable Milk

Cabbage Soup - Vegetable Milk
Ingredients:

1 medium cauliflower cooked in bouquets
½ liter of cow's milk or what is needed, can use other types of vegetable milk. (See below).
1 tablet of crumbled vegetable broth (optional)
1 cup teaspoon chopped parsley, beaten in a blender with ½ cup cold water. Then strain.
1 tablespoon (soup) filled with cornstarch (cornstarch) dissolved in a little cold water.
½ grated onion or 2 cloves garlic (if old) remove the kernel + 2 tablespoons of oil (optional)
Other Milk Options:
You can replace cow's milk with yam milk.
Peel 4 pieces and beat in the blender with 1/2 liter cold water or the necessary, coarse.
You can use diluted coconut milk
Milk of almonds, or other vegetable milk
Tips:
Vegetable milk can be used in the preparation of sweet rice, canjica and other sweet dishes.

You can substitute vegetable broth with onion, garlic and sauteed oil.

Way of preparing:
Beat ¾ of the cauliflower in the blender with the milk vegetable broth and the corn starch.
In separate beat the stem of the parsley with the cold water, coar
Bring the blender mixture to the fire with the juice of the parsley, stirring constantly until thickened.
If it gets too liquid add more corn starch dissolved in cold water
If you like you can put the onion and the fried garlic with 2 tablespoons of oil, instead of the vegetable broth.
Serving Mode:
Place the soup in a flat plate with a shallow dish, place a few pieces of the bouquet of cauliflower and chopped chives in small carrots or chopped parsley.
Serve hot hot.