Cauliflower cream soup

Cauliflower cream soup is a delicious and comforting dish, perfect for chilly days or as a healthy snack. This simple and quick soup recipe creates a combination of flavors and textures, turning fresh vegetables into a smooth and velvety cream. In just about 40 minutes, you can make 4-6 bowls of soup that will delight all your senses!

Ingredients:
- 1 fresh cauliflower (approx. 600-700 g)
- 2 large potatoes, peeled and diced
- 1 carrot, peeled and sliced
- 1 kohlrabi (approx. 300 g), peeled and diced
- 1 large onion, finely chopped
- 2 tablespoons of olive oil or sunflower oil
- 1 tablespoon of flour (optional, for a thicker texture)
- 1 jar of sour cream (approx. 200 g)
- 2 eggs (optional, for extra creaminess)
- Salt, pepper, and vegetable seasoning (to taste)
- Fresh herbs (parsley or dill) for garnish

Preparation:
1. Start by preparing the vegetables. I recommend choosing a fresh cauliflower with firm florets and no spots. Wash the cauliflower and break it into florets. Peel and chop the remaining vegetables according to the instructions above.

2. In a large pot, add 1.5 liters of water, a teaspoon of salt, and a little vegetable seasoning. Bring the water to a boil and, once boiling, carefully add the potatoes, kohlrabi, carrot, and cauliflower florets. Boil the vegetables for about 15-20 minutes, until tender.

3. In a separate pan, heat the oil over medium heat and add the chopped onion. Sauté the onion for 3-4 minutes until it becomes translucent, then add the flour. Stir quickly to avoid lumps and let it brown slightly for 1 minute.

4. Once the vegetables are cooked, drain them, keeping a few tablespoons of the cooking water. Add the cooked vegetables to a blender, along with the onion and flour mixture. Blend everything until you get a smooth cream. If the soup is too thick, gradually add some of the cooking water to adjust the consistency.

5. Transfer the soup back to the pot, add the sour cream and eggs (if using) and mix well to combine all the ingredients. Heat the soup over low heat, without letting it boil, to avoid curdling the eggs. Taste and season with salt and pepper as desired.

6. Serve the soup warm, garnished with fresh herbs. You can accompany it with toasted bread croutons or roasted seeds for added texture.

Variation suggestions:
- You can add a few slices of green apple during cooking for a slightly sweet-sour taste.
- Substitute cauliflower with broccoli or a mix of vegetables for different interesting flavors.
- Add spices like cumin or turmeric for a more exotic taste.

This cauliflower cream soup is not only tasty but also healthy, being rich in vitamins and nutrients. Made with love, with fresh ingredients, it will surely become a favorite in your kitchen! Enjoy every spoonful and savor its comforting flavors!

 Ingredients: 1 cauliflower 2 large potatoes 1 carrot 1 kohlrabi 1 large onion a little oil 1 tablespoon of flour a jar of sour cream 2 eggs some vegetables herbs