Cauliflower soup with parsley oil

Ingredients for 5 servings:

• 600 g cauliflower
• 350 g potatoes
• 1 small onion(s)
• 9 tbsp rapeseed oil
• 1.3 liters of vegetable broth
• 1 bunch parsley, flat
• 1 tsp lemon juice
• 100 ml cream
• 2 tbsp pine nuts or sunflower seeds
• salt and pepper

Instructions

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

Peel the potatoes and cut into small cubes, as well as the onion. Cut the cauliflower into small florets. Sauté the onion in 1 tablespoon of oil. Add the cauliflower and potatoes. Pour in the vegetable stock and cook over medium heat until tender. Remove a few cauliflower florets and set aside. Drain the stock and reserve it. Purée the rest with a hand blender. If the soup seems a bit too thick, you can add a little more of the cooking liquid. Add cream and season with salt and pepper. Toast the pine seeds or sunflower seeds. Pluck the parsley leaves from the stems and purée with lemon and the remaining rapeseed oil. Season with salt and pepper. Ladle the soup into bowls, add the cauliflower florets, drizzle with parsley oil, and sprinkle with the seeds.