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.
