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Cauliflower soup

Recipe from: 4/24/1997 12:00:00 AM
Ingredients 7
Servings 4


  • 1
    onion, finely chopped
  • 1
    chicken stock
  • 2
    potatoes, skinned and cut into pieces
  • 500
    cauliflower, broken into florets
  • 30
    coconut milk
  • salt and freshly ground black pepper
  • 1
    lemon, juice


In a large saucepan, sauté the onion in a little oil. Add the stock (use 2 chicken stock cubes to make it, if desired), potatoes and cauliflower. Reduce the heat and simmer until the vegetables are done. Pour through a sieve, reserve the stock and pour back into the saucepan. Purée the vegetables in a food processor until smooth. Add to the stock in the saucepan. Add the coconut milk. Season with salt and pepper to taste and with lemon juice. Heat through. Serve hot with bread if desired.

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