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posted in Food & Drink > Recipes

    * 1/3 cup of olive oil or coconut oil
    * 1 medium sized Cauliflower broken into florets
    * 2 medium sizes onions, roughly chopped
    * 3 garlic cloves, roughly chopped
    * 5 cups of stock (I use veggie, mum uses chicken)
    * 1 cup of milk (original recipe ask for cream, I used rice milk)


    * Heat oil in a large pot, adding onion and garlic. Allow to cook for a few minutes until they start to become clear
    * Add Cauliflower and allow it to begin to brown. Cover with stock and allow it to come to the boil
    * Reduce heat and cook for 30 minutes (the longer the better really) until the Cauliflower is very soft and breaks up easily)
    * Run wiz stick or put into the blender until there are no lumps and the soup is a very smooth consistency.
    * Place back onto the heat and add soy milk.
    * Serve with crusty bread and garnish with parsley and pepper


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