Ingredients

500 g cauliflower

200 g leek

1 sprig of parsley

1000 ml water, salt to taste

100 ml thickened cream

100 g carrots

2 teaspoon corn flour

pinch grated nutmeg

1 tablespoon Vegeta Gourmet Stock Powder

20 g butter

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 40 min

• 1 Cut cauliflower, carrot and leek into chunks and put in boiling salty water.
• 2 Cook for 15 minutes and add parsley toward the end of cooking.
• 3 Remove the vegetables and keep the water they were boiled in. Puree the vegetables with 100 ml of saved liquid in an electric food processor.
• 4 Combine pureed vegetables with approximatelly 600-700 ml of remaining liquid Vegeta Gourmet Stock Powder, nutmeg and butter. Simmer for 5 minutes.
• 5 Mix cream with corn flour, stir in the soup and simmer for few more minutes without bringing to the boil.