Sour cauliflower soup

Ingredients for 4 servings:

• ½ cauliflower (cauliflower), possibly with leaves
• 2 tbsp, leveled tomato paste
• 2 tbsp, leveled sunflower oil, rapeseed or corn oil
• 1 tsp, heaped salt
• 1 pinch(s) of pepper
• 1 liter of water
• 1 shot of vinegar
• 4 tbsp, heaped corn flour or wheat flour

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fast, vegetarian, vegan

Heat a pan with oil and fry the tomato paste over medium heat. Reduce the heat to medium-low. Cut the cauliflower into the pan and stir frequently to coat each piece with the tomato paste. Season with salt and pepper. Add the boiling water. Stir in the vinegar. Cover. Simmer gently over low heat for about 10-20 minutes, depending on the firmness of the cauliflower. Just before serving, gradually sprinkle the cornflour over the soup and stir in until the soup reaches the desired consistency. Turn off the heat and let stand for 5 minutes. Tip: If you like, you can also add red beans to the soup.