Hydro Veggies

Hydroponic Produce from Philippines

Cream of Cauliflower soup

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Cauliflower cream soup

This soup serves well as a starter or main, no matter the season.


25g butter

2 medium cauliflowers

250g potatoes

1 onion

1L chicken or vegetable stock

400ml skim milk

100ml evaporated milk

salt and pepper to taste

Serves: 8


Wash your veggies. Peel and roughly chop the potatoes; do the same for the onion. Cut the cauliflowers into florets. In a saucepan melt the butter, put in the vegetables and cook until they start to soften. Pour in the stock; bring to a boil until the vegetables are soft. Pour in the skim milk and evaporated milk; stir constantly until it boils again then reduce the heat to a simmer for 5min and turn off.

Transfer to a blender and purée until smooth. Return the soup to the pan and reheat stirring constantly; check and adjust seasoning if needed. Serve. Top with shredded cheese, croutons or chopped scallions.

Source: Adapted from Good to Know Recipes.

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