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1 Soup = 260 Kcal
- 1 bag of COMPLETE VEGETABLE SOUP
- 300 ml skimmed milk (0,1 %)
- Cauliflower (150 g)
- ½-1 teaspoon of nutmeg
- 1-2 tablespoons of fresh chives (chopped)
- Pepper to taste
Notice: The more cauliflower you puree, the thicker the soup becomes
Cook the cauliflower in the milk. Put some cauliflower florets aside, puree the remaining ones together with the milk. Stir in 1 bag of Vegetable Soup and the nutmeg. Add the remaining cauliflower florets as well as the chives. Add nutmeg, pepper and chives to taste.
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