Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Yield: 4 servings
Ingredients: 900 g cauliflower; 1 leek; 2 tbsp butter; 700 ml water; 2 tbsp Concentrated vegetable stock; 300 ml sour cream; 60 g Chopped almonds; 1 tsp salt; 1 pinch black pepper

A day in the fridge makes the flavours develop even more, creating a wonderful soup!

Ingredients

Cauliflower	900 g
Leek	1
Butter	2 tbsp
Water	700 ml
Concentrated vegetable stock	2 tbsp
Sour cream	300 ml
Chopped almonds	60 g
Salt	1 tsp
Black pepper	1 pinch

Instructions

Step 1

Heat the oven to 225 °

Step 2

Peel and slice the leek, saving a little for garnish. Put it in an ovenproof dish. Cut the cauliflower into pieces and put on top of the leek. Sprinkle the salt over the vegetables and add the butter.

Step 3

Roast in the middle of the oven for about 15 minutes until cooked.

Step 4

Transfer the vegetables to a large saucepan and pour in the water and stir. Bring to the boil and let it boil for about 5 minutes. Pour in the sour cream and mix together.