Summary

Ingredients

• 0.5 ½ bunch soup vegetables
• 250 ml vegetable stock
• 330 ml milk (whole milk)
• 1 cauliflower (approx. 500 g each)
• 50 g lentils, red
• 6 tablespoon whipped cream
• Salt and pepper, from the mill
• 1 tablespoon lemon juice
• 1 teaspoon mustard

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Instructions

1. Cut the soup vegetables into small cubes, cover and simmer in the vegetable stock and whole milk for approx. 12 minutes. In the meantime, divide the cauliflower into florets, dice the stems, rinse the red lentils in a sieve, cook both in salted water for about 10-12 minutes, drain, drain well.
2. Set aside 2 small skimmers of the cooked soup vegetables. Puree the remaining vegetables in the liquid. Stir in the whipped cream, reduce the soup until creamy. Season to taste with salt, pepper from the mill, lemon juice and mustard. Pour into preheated soup bowls. Spread the remaining vegetables, cauliflower and lentils evenly on top.