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Cauliflower and Spinach Soup

 

Ingredients

1 tablespoon oil

2 medium onions, chopped

¼ medium cauliflower, chopped

1 bunch english spinach

3 cups water

1 chicken stock cube, crumbled

1 ¼ cups milk

pinch of cayenne pepper

50g oyster mushrooms, sliced

 

Method

Heat oil in a large saucepan and cook onion on medium heat for about 2 minutes or until onion is soft. Add cauliflower, spinach, water, stock cube, milk, and pepper. Bring to the boil, reduce heat, cover and simmer for about 30 minutes or until cauliflower is tender.

Blend or process mixture in batches until smooth. Stir in mushroom, allow to cool, cover and refrigerate for several hours or overnight before serving. Serve cold.

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