Cremige Blumenkohlsuppe (Print Version)

# Ingredients:

01 - One head of fresh cauliflower.
02 - Two fresh carrots.
03 - Five medium potatoes (waxy variety).
04 - Half a stalk of leek.
05 - A single garlic clove.
06 - Two tablespoons of butter.
07 - 1.2 liters of veggie stock.
08 - 200g of organic sour cream.
09 - A 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 to top things off.

# Instructions:

01 - Peel the potatoes and other veggies, then chop them into small bits. Break the cauliflower into florets. Mince the garlic finely.
02 - Melt butter in a pot. Toss in potatoes, carrots, leek, and garlic, letting them soften a bit.
03 - Pour in the broth and let it all simmer for 15 minutes. Add cauliflower, then cook for another 5-7 minutes till it's tender.
04 - Mix some soup broth with sour cream and flour until smooth. Stir into the pot, then season with salt, pepper, nutmeg, and vinegar.

# Notes:

01 - Top with a sprinkle of parsley.
02 - Ensure the sour cream and flour mix has no lumps before adding.

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