- 800 ml vegetable broth
- 280 g cauliflower
- 100 g potatoes
- 100 g whipping cream (33%)
- 60 g fresh leek
- 60 g butter
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium onion
- 1 small carrot
- ½ teaspoon sweet paprika
- ground nutmeg
- lemon juice, pepper, and salt to taste
Break the cauliflower into smaller florets, rinse, let drain, and then place on a baking sheet with the peeled garlic (whole). Drizzle with olive oil, sprinkle with paprika, salt, and mix. Bake at 200 °C for about 30 minutes. Clean the remaining vegetables. Cut the carrot and potatoes into cubes, and the leek into rings. In a pot, heat the butter with a little oil, add the carrot and potatoes, and sauté. After a while, add the leek and sauté briefly. Pour in the broth, add the roasted cauliflower with garlic, and blend everything thoroughly with an immersion blender. Finally, season with salt, pepper, lemon juice, and a pinch of nutmeg. Smooth with cream.
