Cauliflower Cream Soup


  • 1 cauliflower
  • 1.5 l of vegetable soup
  • 1/2 leek
  • 1 zucchini
  • salt
  • pepper


Separate cauliflower into florets, cut zucchini and leek on larger pieces. Put vegetable in a deeper pan, pour soup and cook until cauliflower softens. Then sieve vegetable and blend, return to saucepan and gradually pour the soup in which it is cooked until the desired density is obtained.

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