Cauliflower cream soup with Cabanossi

Ingredients for 6 servings:

• 750 g cauliflower (frozen)
• 1 m.-sized onion(s)
• 1 tbsp curry (English mix)
• 200 ml Cremefine
• salt and pepper
• 2 Cabanossi
• 150 g cream cheese, reduced fat
• e.g. vegetable broth
• ½ pack of parsley (frozen)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Thaw the cauliflower and cut the sausage into small slices. Finely chop the onion (rings or cubes, it doesn’t matter; it will be pureed later) and sauté in a large pot with hot oil until translucent. Then add the curry and stir until it begins to smell of curry. Now add the cauliflower and deglaze with enough vegetable stock to completely cover the cauliflower. Simmer for about 5 minutes and remove from the heat. Purée with a hand blender and add the Cremefine and cream cheese spread. Return to the stovetop and let the cheese melt into the soup. Finally, add the sausage and parsley and continue heating, stirring, until the sausage is warm. Season with salt and pepper and serve. This is a very versatile recipe: you can add fresh parsley, use string sausages instead of Cabanossi, or vary or omit the cheese spread.