Summary

Ingredients

• 800 ml vegetable stock
• 1 kg potato (s)
• 1 cauliflower
• 1 onion (s)
• 1 bulb garlic
• 3 teaspoons yeast flakes
• 1 teaspoon mustard
• 0.5 teaspoon ½ smoked salt
• oil
• salt and pepper
• rosemary

For the mushrooms:

• 400 g chanterelles
• 3 spring onion (s)
• pepper
• Smoked salt

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Instructions

1. Preheat the oven to 220 ° C.
2. Divide the cauliflower into florets and mix in a bowl with a little salt, pepper and oil. Spread on half of a baking sheet.
3. Wash, dry and dice the potatoes with the skin on. Mix with salt, pepper, oil and a pinch of rosemary in a bowl and also place on the baking tray. Cut off the stalk from the entire garlic bulb and brush the cut with oil. Wrap the tuber in aluminum foil and also place it on the tray. Bake the vegetables in the oven for 30 minutes, until they are cooked and brown.
4. Take the vegetables out of the oven and unwrap the tuber. Let cool down briefly, then squeeze out the individual toes in a bowl.
5. Dice the onion and sauté in a little oil in a large saucepan until translucent. Add 3/4 of the oven vegetables, the garlic, mustard, yeast flakes, smoked salt and the vegetable stock, stir everything well and bring to the boil. Purée finely with the hand blender. If the soup is too thick for you, add a little more vegetable stock. Season again with salt and pepper and then stir in the rest of the oven vegetables and keep the soup warm.
6. Slice the spring onions and set aside the green part as a garnish. Heat some oil in a pan and fry the chanterelles with the white part of the spring onions. Season with pepper and a pinch of smoked salt.
7. As soon as the chanterelles are cooked, divide the soup into bowls, garnish with the green part of the spring onions and serve the chanterelles on top.