![Cauliflower Soup with Parmesan and Sun-Dried Tomatoes](/_next/image?url=https%3A%2F%2Fstorage.googleapis.com%2Fsulten-media-storage%2FTpLt4uitcKU9iVExPlgyr8DUx3J2%2Frecipes%2Fc8c9b987-5a24-4bae-9ac3-6e1f66a17290%2Fcauliflower-soup-with-parmesan-and-sun-dried-tomatoes-fvib.jpeg&w=750&q=75)
Ingredients
- 2 clove garlic
- ½ x yellow onion
- ½ x cauliflower
- 1 x vegetable bouillon
- 5 dl water
- ½ dl crème fraîche
- ⅓ pack spinach
- 50 g sun-dried tomatoes in oil
- 25 g parmesan
Method
- Dice the onion, cauliflower and mince half of the garlic.
- Fry the onion and garlic in a saucepan with a little oil or butter until the onion is translucent. Add the cauliflower, vegetable broth and water, and cook until the cauliflower is tender (about 15 minutes).
- Add the crème fraîceh and mash the soup with an immersion blender until smooth. Season with salt and pepper.
- Fry the whole remaining garlic clove, sun dried tomatoes and spinach in a frying pan along with some of the oil from the sun-dried tomato jar. Cook over medium heat until the spinach has shrunk.
- Top the cauliflower soup with the spinach mixture and grated parmesan. Feel free to serve the soup with a few slices of bread.