Menu Day 1 - Flower Cream Cabbage Soup for Monday (Food-Dinner:)

Flower Cream Cabbage Soup

(Food) 

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 medium onion, roughly chopped

6-8 onions, cut into pieces

1 clove garlic, mashed

2 stalks celery, cut into pieces

2 medium cauliflower, remove the center and roughly chop.

1/2 teaspoon salt

1/2 teaspoon curry powder (to taste)

1/8 teaspoon black pepper

1/2 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried marjoram

6 cups of water

2 teaspoons white miso (better for vegetable broth because it does not make a black soup)

1/4 teaspoon fresh nutmeg (optional)

How to make: 35 Minutes

1. Melt the butter in a saucepan.

2. Add the oil, then enter the onions, shallots, and garlic.

3. Enter the celery and cauliflower,

4. then enter the flavoring and mix until evenly and cook, uncovered, over medium heat for a few   minutes, then stirring occasionally.

5. Add water and miso

6. Cook a pot of boiling hinggga closed on medium heat for 15 minutes or until the cauliflower tender.

7. Remove the lid and let it cool.

8. Puree in a blender until smooth and creamy.

9.Panaskan again, add fresh nutmeg if desired.

Portion: For 4 people