Purple cauliflower soup

Ingredients for 1 servings:

• 130 g cauliflower (purple mini cauliflower)
• 300 ml water
• 1 tsp, heaped vegetable broth, instant
• 1 dash of cream
• 1 tbsp, heaped blue cheese spread
• 1 tbsp, heaped herb cream cheese
• e.g. salt and pepper
• 1 pinch(s) cumin
• 1 tsp maple syrup
• 1 dashes lime juice
• e.g. sesame as topping
• n. B. chives as garnish or other herbs

Instructions

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

A single soup

Separate the cauliflower into individual florets. Roughly chop the stalk, including any small leaves. Wash the cabbage thoroughly and place it in a saucepan while it’s still dripping wet. Add the water and stir in the instant broth. Season with salt, pepper, cumin, maple syrup, and lime juice. Bring to a boil once, then reduce the heat and simmer the cabbage, covered, for about 20 minutes. Once boiling, remove the pan from the heat. Add the dash of cream and the tablespoon of blue cheese spread. Purée the soup with an immersion blender, return it to the stove, stir in the tablespoon of cream cheese, and season to taste. Ladle the soup into a suitable dish. Sprinkle with sesame seeds, garnish with chives, and serve.