Summary

Ingredients

• 1 cauliflower
• 700 ml vegetable stock
• 100 ml cream
• 2 orange (s)
• some nutmeg, freshly grated
• Herbal salt and pepper
• 100 g almond sticks, toasted

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Instructions

1. Clean the cauliflower and break into florets. Heat the stock and cover the florets in it for about 10 minutes over medium heat. Then put a few florets aside.
2. Puree the rest of the cauliflower with the broth and cream. Squeeze the oranges, add the juice and pulp to the soup. Season the soup. Add the set aside florets to the soup and reheat - no more boiling!
3. Finally sprinkle the toasted almond sticks on top.