Summary

Ingredients

• 1 small Head cauliflower
• 1 medium zucchini
• 1 onion (s)
• 1 clove garlic
• 500 ml vegetable stock and some milk
• 200 g cream cheese, (chilli or paprika)
• pepper
• Seasoned Salt
• Paprika powder
• Chilli flakes

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Instructions

1. Wash and clean the cauliflower, cut into florets and boil in the vegetable stock with a sip of milk.
2. After about 5 minutes of cooking, add the cleaned and finely chopped zucchini and the chopped onion as well as the pressed or chopped garlic clove, continue cooking.
3. After about another 5 minutes, stir in the cream cheese (with chilli or paprika flavor). Remove the soup from the hotplate and puree with the hand blender. Season to taste with herbal salt, pepper and possibly paprika or chilli and let steep for another 5 minutes.