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Zesty Cauliflower Soup


  • 3 cups of cauliflower, washed and chopped
  • 1 clove of garlic, crushed
  • 2 tbsp of olive oil
  • 1 tbsp of horseradish
  • 1 leek, chopped
  • 1 tbsp of fresh chives, chopped
  • 1 tbsp of lemon juice
  • 1 potato, chopped
  • 1 cup of chicken stock
  • 1 cup of milk
  • 1 1/2 cups of heavy cream


  1. Heat the oil in a pan and add the garlic and leek; simmer them for 5-8 minutes.
  2. Add the cauliflower, milk, stock and potato and bring the ingredients to a boil.
  3. Reduce the heat and simmer with a lid for 20-25 minutes.
  4. Cool the soup before blending it the food processor for 30 seconds.
  5. Add the soup again to the pan and add the horseradish, cream and lemon juice.
  6. Simmer for 6 minutes.
  7. Garnish with the chives.

Serves: 4 persons




Pork soup


  • 4 spring onions, chopped
  • 3 tbsp of peanut oil
  • 1 tbsp of soy sauce
  • 1 1/4 liters of chicken stock
  • 2 tbsp of ginger root, grated
  • 1/2 cup of Chinese rice wine
  • 1 tbsp of hoisin sauce
  • 1 /2 cups of sliced roast pork


  1. Heat the oil in a pan and add the ginger to simmer for 1 minute.
  2. Add the chicken stock, wine, and hoisin and soy sauce.
  3. Simmer the ingredients for 12 minutes.
  4. Add the spring onion and roast pork and simmer the soup for another 8 minutes.

Serves: 4 persons

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