Summary

Ingredients

• 350 ml vegetable stock
• 200 g cauliflower, very finely chopped
• 1 leek
• 150 g cream cheese
• 0.5 teaspoon ½ pepper, white, ground
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 pinch (s) salt

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Instructions

1. Bring the vegetable stock to the boil in a small saucepan and cook the finely crushed cauliflower in it for about 5 minutes. Bring the salted water to the boil in another pot and cut the leek into rings and cook for about 5 minutes, then drain. Melt the cream cheese in the saucepan with the cauliflower, preferably stir in vigorously with the whisk. Season the soup. Add the leek, stir well, done.
2. Is very suitable as a pre-soup.