Ingredients
- Servings: 6
- 1 kg cauliflower, washed and chopped into small pieces
- 3 cups vegetable stock or 3 cups chicken stock
- 1 cup evaporated skim milk (or reduced fat cream)
- allspice
Recipe
- 1 add ingredients to a large pot and simmer for around 12 minutes.
- 2 pour off excess liquid.
- 3 puree mixture using a blender or hand mixer.
- 4 optional ~.
- 5 spice to flavour with a shake of allspice
- 6 suitable to freeze.
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