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Egyptian Cauliflower Soup

Cauliflower and onion puree Soup

Egyptian Cauliflower Soup


2 Cups Cauliflower
2 Cups Chicken or Vegetable stock
1 colve garlic cruched
1 Onion
1 cup Milk
2 Tbsp Plain Flour
2 Tbsp Butter
Salt and pepper to taste
Parsley for garnish


  1. Put the cauliflower, onion and garlic into a saucepan with the stock and boil on the stove until tender.
  2. Remove from stove and pour into a blender or food processor until a it becomes a smooth puree.
  3. When done, return the mixture to the saucepan.
  4. In a frying pan melt the butter then add the flour, once the flour and butter is mixed well (no lumps) add the milk, salt and pepper to taste.
  5. Add the mix into the saucepan and mix well, then simmer on a low heat for 5 minutes, then serve garnished with parsley.

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