Creamy vegetable soup
800 g cauliflower, cleaned, cut into florets
200 g potatoes, cubed
1.5 l water
1 bay leaf
½ tbs Vegeta or similar seasoning
25 g butter
80 g onions, chopped
200 g leeks, sliced
60 g celery stalks,sliced
2 tbs cream
100 g Roquefort
¼ tsp pepper
1 tbs fresh chives, chopped
Cook cauliflower, potatoes, bay leaf and Vegeta in water for 20 minutes in a microwave oven at MAX (or on the stove). After cooking, remove the bay leaf.
In hot butter over low heat sauté onions, leek and celery stalks for 2 minutes. Then reduce the flame, cover and simmer gently for additional 15 minutes.
Add the cauliflower soup, then put in the blender and blend until smooth. Transfer back to the pot.
Stir in cream and crumbled cheese. Bring, almost, but not quite, to the boil, remove immediately. Season with pepper.
Serve sprinkled with chives.
Tip: you can substitute cauliflower with broccoli.
Little secret: gradually stir the cheese into the soup, so it melts slowly. Soup should not boil.