Summary

Ingredients

• 200 g ham, smoked
• 1 large onion (s)
• 1 tablespoon oil (garlic oil)
• 2 stock cubes
• 2 large leeks
• 1 large cauliflower
• 100 g cream cheese
• Seasoned Salt
• pepper
• nutmeg
• Curry powder

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Instructions

1. In a large saucepan, lightly fry the ham and onions in a little oil. Bring to the boil with approx. 3 liters of water and 2 stock cubes and add the cauliflower, cut into florets. Let simmer on a low flame.
2. Cut the leek into rings, sauté a little in the remaining oil in the pan and add to the cauliflower.
3. After approx. 10-15 minutes, when the cauliflower is cooked but not too soft, remove some of the vegetables from the soup and puree the rest with the magic wand. Add the vegetables again.
4. Stir in the cream cheese and season with herbal salt, pepper, nutmeg and a little curry powder.
5. If you wish, you can add slices of Mettwurst or chopped Wiener sausages to the soup. Ham and sausage can also be left out for vegetarian cuisine.
6. The vegetables can also be exchanged, e.g., broccoli, zucchini, kohlrabi etc. or potatoes.