Summary

Ingredients

• 700 g cauliflower
• 300 g potato (s)
• 1 onion (s)
• 100 ml whipped cream
• 0.5 teaspoon ½ herbs, (herbs Provence)
• 2 tablespoon raisins
• olive oil
• 60 g breadcrumbs
• nutmeg
• 1.3 liters vegetable stock
• Lemon juice
• salt and pepper
• Cayenne pepper, or chilli flakes

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Instructions

1. Cut the onion into small cubes. Clean the cauliflower and cut into small florets. Peel and dice the potatoes. Braise the onion in 1 tablespoon of olive oil. Add the potatoes and cauliflower, sauté briefly and then pour in the vegetable stock. Cook for about 20 minutes over medium heat.
2. Puree the soup with the hand blender. If you want a thicker soup, just pour some of the broth off. Add the cream and season with salt, pepper, nutmeg and lemon juice.
3. Finely chop the raisins. Heat 2 tablespoons of olive oil in a pan. Add Provence herbs. Likewise the raisins and breadcrumbs. Roast until golden brown and season with salt and cayenne pepper or chilli flakes.
4. Sprinkle the soup with the breadcrumb mixture and serve drizzled with olive oil.