Cauliflower cream soup

Ingredients for 3 servings:

• 1 m.-large cauliflower
• 1 onion(s)
• 1 liter vegetable broth
• 1 bottle of Cremefine, 7%
• 2 handfuls of cheese, grated, e.g. Emmental
• 2 tbsp parsley, chopped
• Salt and pepper from the mill
• Nutmeg, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low-carb

Divide the cauliflower into florets, wash, and cook in the broth with the roughly chopped onion until soft. Set aside a few of the cooked florets, purée the remaining ones with the broth using a hand blender until very finely ground. Continue adding Cremefine until the soup reaches the desired consistency. Season the soup with the spices and stir in the cheese and parsley. Then add the remaining cauliflower florets and heat through. Be careful when adding salt! The broth and cheese already contain salt.