Cauliflower soup

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Is there a vegetable you don’t like? I’m pretty sure everyone has. For me it was a cauliflower. Maybe it was the way my parents usually prepared it, cooked and sprinkled with bread crumbs. Or maybe it was just the taste. Whatever it was, it was probably the reason why I avoided it in my adult life. Until recently. Doing shopping one afternoon, and seeing a big pile of cauliflower, I thought I’d give it a go. You know, being curious and open for something new. In worst case it would only confirm my resolve not to buy it again. But today I’m glad I risked it as it turned out to be very good! And very easy!

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To serve 4 you need:

1 small cauliflower (ca 800g)

1L stock

80g grated cheese (Gouda, Maasdamer)

½ Tsp cinnamon

½ tsp grated coriander

½ tsp cumin

½ tsp curcuma

½ tsp curry

100ml cream

salt and pepper to taste

coriander leaves to garnish

Wash the cauliflower and divide into small florets. Leave few aside to garnish.

Bring the stock to boil, put the cauliflower in and let it cook on medium heat for 10 minutes. Add the cinnamon, cumin, curry and grated coriander and stir.

Put the pot aside, and purre the soup with a blender. Put the remaining florets into the soup and move the pot back on the stove. Add the cheese and curcuma and cook for additional 5 minutes.

Beat the cream until semi-rigid and mix in the soup. Garnish with coriander leaves.

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