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Shelly
Cauliflower soup with cashew nuts
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Ingredients
Directions
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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.
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Pour the milk and let the soup simmer for 8-10 minutes until the cauliflower is tender.
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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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