Creamy Cauliflower Soup (Print Version)

# Ingredients:

01 - A head of cauliflower, broken into florets

02 - 2 fresh carrots, diced

03 - 5 medium potatoes with a waxy texture

04 - Half a stalk of thinly sliced leek

05 - 1 garlic clove, minced

06 - 2 spoonfuls of butter

07 - 1.2 liters of veggie broth

08 - 200g of sour cream (organic, if possible)

09 - A tablespoon of wheat flour

10 - 1 tbsp of cider vinegar made from apples

11 - Nutmeg, ground, to your taste

12 - Sea salt to suit your liking

13 - A sprinkle of freshly cracked black pepper

14 - Parsley leaves for topping

# Instructions:

01 - Chop all the veggies into small chunks after peeling. Separate the cauliflower into smaller pieces. Mince the garlic until fine.

02 - Warm up the butter in a big pot. Toss in the garlic, carrots, leek, and potatoes, stirring occasionally until they start softening.

03 - Add the veggie broth and let it simmer for about 15 minutes. Then, throw in your cauliflower and cook for another 5-7 minutes till it's tender.

04 - Mix some of the hot broth with the flour and sour cream until smooth. Pour it back into the pot and add salt, pepper, nutmeg, and cider vinegar. Mix well.

# Notes:

01 - Sprinkle parsley on top when serving.

02 - Make sure the flour and sour cream blend is lump-free for a smooth soup.

Back