Cauliflower soup
Serves 4

1 head of cauliflower, about 800 gram
2 white potatoes
1 yellow onion
1.2 liter of water
2 cubes vegetable or chicken bouillon
200 ml of milk
1 teaspoon of ground nutmeg
Salt & pepper to taste

• Cut cauliflower in small pieces, discard thick stems and green leaves
• Peel potatoes and cut in small pieces
• Peel onion and cut in chunks
• Bring water and bouillon cubes to boil in a large sauce pan
• Add milk, cauliflower, potatoes, onions and nutmeg to the pan
• Ensure liquids cover cauliflower and potatoes if not add enough water to cover
• Simmer under lid for 15 minutes
• Take off heat and mix with an immersion mixer until smooth
• Add salt and pepper to taste

Tip:

• Serve soup with small pieces of crispy bacon and/or thin slices of green onions or chives
• For a richer soup you can substitute the milk for cooking cream or crème fraîche.

Cauliflower soup