- 900 g Cauliflower
- 1 Leek
- 2 tbsp Butter
- 700 ml Water
- 2 tbsp Concentrated Vegetable Stock
- 300 ml Sour Cream
- 60 g Chopped Almonds
- 1 tsp Salt
- 1 Pinch Black Pepper
Heat the oven to 225 °
Peel and slice the leek, saving a little for garnish. Put it in an ovenproof dish. Cut the cauliflower into pieces and put on top of the leek. Sprinkle the salt over the vegetables and add the butter.
Roast in the middle of the oven for about 15 minutes until cooked.
Transfer the vegetables to a large saucepan and pour in the water and stir. Bring to the boil and let it boil for about 5 minutes. Pour in the sour cream and mix together.
Sprinkle the almonds and some of the remaining leeks on top of the soup. Serve straight away.