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Cauliflower Cream Soup Recipe
Spices give this soup a very interesting and rich taste. Quickly prepared and eaten even faster.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In the pot, heat the oil over medium heat. Add onion and garlic. Cook, stirring, for 6-7 minutes until soft.
    In the pot, heat the oil over medium heat. Add onion and garlic. Cook, stirring, for 6-7 minutes until soft.
  2. Add coriander, cumin (I have in seed, but better ground) and chili pepper. Increase the fire and cook stirring for 2 minutes.
    Add coriander, cumin (I have in seed, but better ground) and chili pepper. Increase the fire and cook stirring for 2 minutes.
  3. Then add cauliflower, broth and water. Cover with a lid and bring to a boil. Reduce the heat and simmer for 30 minutes until cabbage is soft. Remove from heat and leave under cover for another 20 minutes.
    Then add cauliflower, broth and water. Cover with a lid and bring to a boil. Reduce the heat and simmer for 30 minutes until cabbage is soft. Remove from heat and leave under cover for another 20 minutes.
  4. Then whip into a puree in a blender or food processor.
    Then whip into a puree in a blender or food processor.
  5. Return to the stove. On low heat stir in cream or sour cream and heat up well in the soup. Add salt, pepper. When will add pepper, do not forget that the soup already has a little chili pepper.
    Return to the stove. On low heat stir in cream or sour cream and heat up well in the soup. Add salt, pepper. When will add pepper, do not forget that the soup already has a little chili pepper.
  6. The soup is ready.
    The soup is ready.

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