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Cauliflower - 1
Onion - 1 (coarsely chopped)
Chicken or vegetable stock- 450 ml
Milk - 450 ml
Walnut pieces - 3 tbsp
Salt and ground pepper
paprika and chopped walnuts to garnish


  • Trim the cauliflower of outer leaves and break into small florets.
  • Place the cauliflower, onion and stock in a large saucepan.
  • Bring to the boil, cover, lower the heat and simmer for 15 minutes.
  • Pour the mixture into a food processor in batches if necessary, then add the milk and walnuts. Puree until smooth.
  • Return the soup to the clean pan, season to taste, then bring it to boil.
  • Serve in heated bowls, sprinkled with a little paprika and chopped walnuts.
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