Leek Cream Soup

1. 1

   Cut the leek in small pieces.

2. 2

   Cut the center out of the cauliflower and separate the flowerets.

3. 3

   Cook the leek, onion and cauliflower in the vegetable bouillon until soft.

4. 4

   With the mixer, mix the soup until smooth.

5. 5

   Heat again, stirring the cream in.

6. 6

   Serve with the parsley sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.