Black radish, parsnip and cauliflower soup

Ingredients for 2 servings:

• 250 g black radish(s)
• 1 m.-large parsnip(s)
• ¼ head of cauliflower
• 1 spring onion(s)
• 100 ml cream or soy or oat cream
• 100 ml white wine, possibly vegan
• ½ liter vegetable broth
• 25 g butter or oil
• some nutmeg
• salt and pepper
• cress or crème fraîche for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian, simple and delicious, also vegan possible

Peel the radishes and parsnips and cut into small cubes, and slice the spring onions into rings. Divide the cauliflower into small florets or finely chop. Heat the butter or oil in a saucepan and sauté the vegetables for a few minutes. Deglaze with the white wine and stir until the liquid has evaporated. Then add the vegetable stock and simmer for about 15-20 minutes, until the vegetables are soft. Add the cream and purée thoroughly with a hand blender. Finally, season with pepper, salt, and nutmeg. Serve with some cress and crème fraîche, if desired.