Cauliflower soup with Ras el Hanout

Ingredients for 4 servings:

• 800 g cauliflower
• 800 ml vegetable stock
• 1 garlic clove(s)
• 1 slice(s) ginger, thick
• 200 ml cream
• 3 tsp Ras el Hanout
• 1 tbsp olive oil
• 100 g goat’s cheese
• ½ bunch flat-leaf parsley
• Salt
• Cayenne pepper

Instructions

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

Clean and wash the cauliflower and divide it into individual florets. Set three florets aside. Chop the remaining cauliflower and simmer in the vegetable stock over low heat for about 20 minutes. Peel the garlic clove, peel the ginger, and finely grate both into the soup. Add the ras el hanout and cream and purée the soup thoroughly with a hand blender. Let it simmer a little longer. Thinly slice the reserved florets and fry them in olive oil until lightly browned. Season with salt and cayenne pepper. Wash the parsley, spin dry, pick off the leaves, and finely chop. Bring the soup to a froth again and ladle into warmed bowls. Add the cauliflower slices, crumble in the goat’s cheese, and sprinkle with parsley.