Cauliflower and leek soup

Ingredients for 6 servings:

• 200 g smoked ham
• 1 large onion(s)
• 1 tbsp oil (garlic oil)
• 2 stock cubes
• 2 large leeks
• 1 large cauliflower
• 100 g cream cheese
• herbal salt
• pepper
• nutmeg
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Low-carb

Lightly fry the ham and onions in a little oil in a large pot. Bring to a boil with about 3 liters of water and 2 stock cubes, then add the cauliflower, which has been cut into florets. Continue to simmer on low heat. Slice the leek into rings, sauté lightly in the remaining oil in the pan, and add to the cauliflower. After about 10-15 minutes, when the cauliflower is cooked but not too soft, remove some of the vegetables from the soup and puree the rest with a hand blender. Add the vegetables back in. Stir in the cream cheese and season with herb salt, pepper, nutmeg, and a little curry powder. If desired, you can add slices of Mettwurst or finely chopped Vienna sausages to the soup. For a vegetarian option, you can also omit the ham and sausage. The vegetables can also be substituted, e.g., with broccoli, zucchini, kohlrabi, etc., or with potatoes.