Cauliflower Soup with Parmesan and Sun-dried Tomatoes

Ingredients

• ½ x yellow onion
• ½ x cauliflower
• 2 clove garlic
• 1 x vegetable bouillon
• 5 dl water
• ½ dl crème fraîche
• 50 g sun-dried tomatoes in oil
• ¼ pack spinach
• 25 g parmesan

Method

1. Chop the onion, cauliflower and half of the garlic.
2. Fry the onion and garlic in a saucepan with a little oil or butter until the onion is soft. Add the cauliflower, vegetable bouillon and water, and cook until the cauliflower is tender (about 15 minutes).
3. Add the sour cream and mash the soup with an immersion blender until you have a smooth soup. Season with salt and pepper.
4. Fry whole garlic clove, sun-dried tomatoes in oil and spinach in a frying pan and fry on medium heat until the spinach has shrunk.
5. Top the cauliflower soup with the spinach mixture and grated parmesan. Serve the soup with some slices of bread.