Quick cauliflower soup

Ingredients for 4 servings:

• 1 head of cauliflower
• some salt
• some oil
• 2 tbsp flour
• ¼ jar vegetable broth, granulated
• Maggi
• salt and pepper
• 2 eggs
• Paprika powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Fill a large, wide pot with salted water and heat. Tear the cauliflower into florets. Pick very small, small, and slightly larger pieces. Feel free to chop some of the “stems” of the florets. Add the pieces to the salted water. The cauliflower must be completely covered with water. When the cauliflower is soft (not falling apart), heat a little oil in a small pan. Then fry 2-3 tablespoons of flour in it. The roux should be runny, but not too runny. Once the roux is slightly browned, add the mixture to the soup pot. Stir well. Then add the granulated vegetable stock, a generous amount of Maggi (to taste), and seasonings, again to taste (I always use pepper, salt, and paprika). Stir everything well again. Finally, add 2-3 eggs. For a fine egg custard, first crack the eggs into a cup and whisk with a fork, then add them to the soup a little at a time, stirring constantly. For a coarse egg custard, stir the eggs directly into the soup. Bring everything to a boil. Season to taste, of course.