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Cauliflower soup with cashew nuts
 
 
1 ServingsPTM15 min

Cauliflower soup with cashew nuts


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Directions

  1. Chop the shallot and cut the cauliflower into small florets. Heat the olive oil in a small pan and gently fry the shallot. Spoon the turmeric with some black pepper and the cauliflower florets through it and bake for another minute.
  2. Pour the milk and let the soup simmer for 8-10 minutes until the cauliflower is tender.
  3. Puree everything with the hand blender into a smoothly tied cauliflower soup. If necessary, season with a little salt and pepper. Spoon the soup in a bowl and garnish with a dot of Greek yogurt and some finely chopped parsley and finely chopped cashew nuts. Serve with slices of wholemeal bread smeared with margarine.

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Nutrition

610Calories
Fat49% DV32g
Protein50% DV25g
Carbs17% DV50g

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