Cauliflower cream soup

Ingredients for 4 servings:

• 1 cauliflower
• 1 onion(s)
• 40 g margarine, e.g. B. Deli Reform
• 40 g wheat flour
• 1 ¼ liters vegetable broth
• 125 ml oat cream (oat cream cuisine)
• Sea salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mild vegan soup without soy

Clean the cauliflower and soak it in salted water. Then boil it in a little fresh, lightly salted water for 20-30 minutes, depending on the size of the cauliflower, until soft. Finely dice the onion and fry it in the hot margarine until translucent. Dust with flour and fry thoroughly. Slowly add the vegetable stock, stirring with a whisk until smooth. Add 2/3 of the cooked cauliflower and simmer gently for 1/2 hour. Then puree the soup and add the oat cream. Season with salt, pepper, and a little grated nutmeg, and bring the soup to a boil. Season again to taste. Add the remaining third of the cauliflower in small florets to the soup. The cauliflower water is not used in this soup, so the flavor is milder. The stock can be used at another time.