vegetable soup

Ingredients for 6 servings:

• 1 head of cauliflower
• 4 carrots
• 1 leek(s)
• 60 g peas, frozen
• 3 stalks of lovage
• 1 tsp, leveled salt
• 1 pinch of ground pepper
• 1 tbsp, heaped paprika powder
• 1 tbsp, heaped stock, granulated
• 20 g clarified butter
• 2 tbsp, leveled flour
• 2 tbsp, heaped sour cream
• 1 ½ liters of water

Instructions

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

Clean and finely chop the cauliflower, carrots, and leeks. Fill a large pot with water, add the broth and vegetables, and bring to a boil. Let it simmer for about 10 minutes, then add the peas and simmer for another 5 minutes. Then add the spices to the vegetables. Melt the clarified butter in a small pan, add the flour, and make a roux. Add this to the vegetables. Finally, stir in the sour cream. Don’t let the soup boil, or it will curdle.