Ingredients for Cauliflower Cabbage Potato Soup
- 1 whole White Cabbage
- 1 whole Cauliflower
- 600 g peeled Maris Piper Potatoes
- Cold tap water too fill the top of a Spaghetti Cauldron Saucepan
- 1 tbsp. Table Salt
- 600 ml cold tap water too clean mixing Cup an thin
Cooking Instructions for making Cauliflower Cabbage Potato Soup
Water wash the Cabbage several times in a large mixing bowl – the outer and then when chopped the inner segments of the Cabbage and then add all the Cabbage too the boiling water in the Cauldron saucepan
Add fresh cold tap water too a large Mixing Bowl and then water wash the outer whole Cauliflower – remove the outer Cauliflower Leaves before placing in cold water within the large mixing bowl – once the outer Cauliflower has been water washed – then get rid of the dirty cold water and then add fresh cold tap water too the large Mixing Bowl again and then add chopped up Cauliflower and Cauliflower Stalk too the cold water and then add too the hot boiling water
Boil on the hob stove on the highest hob heat and boil for a long time – keep checking that the Cabbage bits and Cauliflower bits are soft and that not too much boiling water has evaporated
Ten minutes before the end of cooking time add small peeled chopped Maris Piper Potatoes and then turn the hob heat off. Add the Crystallized Sea Salt too the chunky hot soup, or add Table Salt and then allow the chunky soup to go completely cold with a Wok Lid over the top and then blitz in a Nutri Ninja Blender or basic Blender and then add each blending too a very large Mixing Bowl
Thin the thick soup with 600ml of cold tap water – stir with a long metal Ladle or a normal long Wooden Spoon and then it’s done. If you want some of it hot – then heat through in the Microwave or heat some gently in a Saucepan
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