Wash the cauliflower leaves and cut into large pieces. Divide the leaf veins lengthways. Simmer in a saucepan with half a liter of water and the vegetable stock powder for about 20-30 minutes. Depending on whether the leaves are tender or strong. Check the cooking point of the leaf veins with a sharp knife.
Put everything in a blender, if not available use a hand blender. Add the spices and cream. Mix for 15-20 seconds on level 4. Season to taste and serve garnished with parsley.
Tip: If you want, you can also add a few strips of ham. The result is a mild cauliflower soup and you have great waste recycling. If you want to cook vegan, you can simply use a plant-based cream instead of the cream.
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