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CAULIFLOWER SOUP/potatoes
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Ingredients Nutrition | |
1 tablespoon | olive oil |
1 large | brown onion, chopped |
2 | garlic cloves, crushed |
1 head (1.3kg) | cauliflower, cut into florets |
500g | sebago potatoes, peeled, chopped |
1 litre | chicken stock |
1/3 cup | cashews soaked for a while |
Put in nutri blender add tiny amt of water and blend
Add 3/4 cup or less and blend
ADD ON TOP OF SOUP AT END IN EACH BOWL PLUS TINY AMT OLIVE OIL
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.
Step 2
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
Step 3
Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.
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