Peel the onions, cut into rings and sauté in good vegetable oil until translucent. Dice the potatoes, add and fry briefly while stirring constantly. Deglaze with the vegetable stock, put on the lid and simmer gently for about ten minutes. In the meantime, wash the cauliflower, cut into florets and add to the soup. Carefully season with salt, pepper and curry. Put the lid back on and simmer over low heat for about 20 minutes.
Do a cooking test and then puree the soup with the magic wand. Pour more vegetable stock if the soup is too thick. Refine with the balsamic cream and season again with the spices.
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