Cauliflower Soup

Overview

Dad likes to eat Western food, especially the cream of mushroom soup from the old Shanghai Swan Pavilion, but my mother is good at Chinese food and doesn’t know how to make these foreign things, so dad always has to report to the Swan Pavilion every time he has a Western food festival. I went to the market to buy vegetables in the morning and saw that the organic cauliflower was very juicy. I have always been used to frying cauliflower with bacon. I suddenly thought that I could use a food processor to make a cauliflower soup for my dad to try.

Tags

• soups
• soup
• children
• afternoon tea
• western food
• spring recipes
• bacon
• celery
• edible oil
• fresh milk
• onions
• organic cauliflower
• raw cashews
• sliced almonds
• black pepper
• salt

Ingredients

Steps

1. 1 Wash organic cauliflower and celery, and dice onions

   

2. 2 Heat a pan, pour a small amount of oil, add onions, garlic cloves, and almond slices and stir-fry until the almond slices turn yellow and the onion is soft

   

3. 3 Put organic cauliflower and celery into the pot and simmer the soup. After boiling, add a little salt. Pour the fried onions and almonds into the soup pot. Cook for a few more minutes. Turn off the heat and let cool

   

4. 4 After the soup has cooled slightly, put the soup and vegetables into a food processor and add raw cashew nuts. Turn the speed at high speed for 1 minute to form a paste

   

5. 5 Chop celery and bacon into small pieces and set aside. Pour the vegetable soup into the pot, cook over medium heat and add minced bacon and celery. Finally, add 100ml of milk to increase the milky taste of the soup.

   

6. 6 Sprinkle with ground black pepper and you're done with a thick but not greasy cauliflower soup!