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Cream of cauliflower soup

  • 300 g cauliflower colors
  • 300 ml water
  • 1 cube (organic) vegetable Biljon
  • 1 tsp Himalayan salt
  • for sprinkling: curry, savory

Shred cauliflower colors and can leave the hard part and the handle, because it will then be passaged.

Put water to boil and place the bouillon cube to dissolve. Add the cauliflower and reduce the temperature. Simmer 10-15 minutes or until tender.

Blend soup and optionally add a little olive oil. Sprinkle with dried savory.

Bon Appetit!


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