Summary

Ingredients

• 500 g cauliflower, frozen
• 180 g sheep cheese, (Patros liht)
• 1 liter vegetable stock
• some ginger powder

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Instructions

1. Cook the cauliflower in the vegetable stock until soft. Puree half of the vegetables in a blender. Then put it back in the broth and let it boil briefly. Cut the sheep`s cheese into small cubes and add to the soup. Stir several times until the cheese has melted. Season to taste with ginger.