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August 07, 2018

Cauliflower Soup With Korean Spicing

August 07, 2018/ Lucy Waverman

Ingredients

6 cups cauliflower florets
1 cup chopped onions
½ cup peeled and diced potatoes
2 teaspoons Korean chili paste
2 cups milk
2 cups chicken stock
Salt and freshly ground pepper
2 tablespoons chopped coriander

Method

Combine cauliflower, onions, potatoes, chili paste, milk and stock in a pot over high heat. Bring to boil, reduce heat to low and simmer, covered, for 20 minutes or until cauliflower and potatoes are soft. Purée with a stick blender until smooth. If too thick, add a little more milk. Season well with salt and pepper and reheat when needed. Garnish with chopped coriander. Serves 6

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Cauliflower Soup With Korean Spicing

Ingredients

Method