Spicy green cauliflower soup

Ingredients for 4 servings:

• 1 m.-large cauliflower and 2 leaves
• 1 onion(s)
• 1 garlic clove(s), peeled
• 1 can peas (140g net), drained
• 200 g processed cheese (herb processed cheese)
• 2 tsp, grated curry paste (Thai curry), green
• 750 ml vegetable broth, seasoned, preferably organic
• 1 pinch(s) brown sugar
• Salt and green Hawaiian salt
• Wasabi paste, green, optional
• Curry paste (Thai curry), green, optional

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 hours; Total time approx. 6 hours 25 minutes

a cross-cooking recipe for a 3.5 L. crockpot / slow cooker

First, prepare the cauliflower as usual. Roughly chop the cauliflower, onion, garlic, and cauliflower leaves. Process everything in an electric chopper until very small, crumbly pieces (but do not puree!) are added and placed in the ceramic insert of the crock pot. Add the drained peas. Season with the green Thai curry paste and top up with the vegetable stock. Do not stir! The ingredients should now be just covered with the liquid. Cover the pot. Simmer on HIGH for about 3-4 hours until cooked through. Turn off the appliance and let the cauliflower mixture cool for about an hour. Purée the contents with an immersion blender until smooth and stir in the processed cheese. Season to taste with salt, green Hawaiian salt, and a pinch of sugar. If you like it spicier, add a little green Thai curry paste or even wasabi paste. Now simmer for another hour on LOW or MEDIUM heat.