Oriental cauliflower soup

Ingredients for 4 servings:

• 800 ml vegetable stock
• 1 m.-large cauliflower (not too large)
• ½ tsp cinnamon powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp Chinese spice
• 80 g Gouda, grated
• 200 ml sweet cream
• ½ tsp turmeric powder
• salt and pepper
• Sugar
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Bring the vegetable broth to a boil. Cut a few smaller florets from the cauliflower and set aside. Finely chop the remaining cauliflower, add it to the vegetable broth, and season with cinnamon, Chinese spice, cumin, and coriander. Simmer for 10 minutes, then puree the soup. Return the pot to the stove, add the decorative florets, and simmer for another 5 minutes. Remove the decorative florets from the soup. Stir in 80 g grated Gouda cheese and let it melt. Shortly before serving, whip 200 ml of cream until semi-stiff and stir in. Add turmeric (or a little more than 1/2 teaspoon if needed) and season to taste with salt, pepper, sugar, and a little lemon juice. Add the decorative florets, heat briefly if necessary, and serve. Note: Don’t be alarmed. While the cauliflower is cooking, the soup will have an unappealing, brownish color due to the spices. This changes with the addition of turmeric, which gives the soup an appetizing yellow-orange hue.