Creamy Cauliflower Soup Print (Print Version)

# Ingredients:

01 - One head of fresh cauliflower
02 - Two fresh carrots
03 - Five medium waxy potatoes
04 - Half a stalk of leek
05 - One garlic clove
06 - Two tablespoons of butter
07 - 1.2 liters of vegetable stock
08 - 200g of organic sour cream
09 - One tablespoon of wheat flour
10 - One tablespoon of apple cider vinegar
11 - Ground nutmeg to taste
12 - Fine sea salt as needed
13 - Freshly ground black pepper
14 - Fresh parsley for garnish

# Instructions:

01 - Peel the potatoes and other vegetables, then chop them into small pieces. Break the cauliflower into florets. Mince the garlic finely.
02 - Melt butter in a pot. Add the potatoes, carrots, leek, and garlic, letting them soften slightly.
03 - Pour in the vegetable stock and let it simmer for 15 minutes. Add the cauliflower and cook for another 5-7 minutes until tender.
04 - Combine a portion of the soup broth with the sour cream and flour until smooth. Stir the mixture into the pot, then season with salt, pepper, nutmeg, and apple cider vinegar.

# Notes:

01 - Top the soup with fresh parsley before serving.
02 - Ensure the sour cream and flour mixture is smooth to avoid lumps in the soup.

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