for 4 person

Soup

1 tbsp	olive oil
1	onion, coarsely chopped
1	garlic clove, coarsely chopped
800 g	cauliflower, cut into pieces
1 dl	white wine
9 dl	vegetable bouillon
180 g	plain yoghurt
	salt and pepper to taste

Serve

1 tbsp	olive oil
1 tbsp	white balsamic vinegar
100 g	pastrami, sliced
40 g	light sultanas
2 sprig	peppermint, leaves torn off

How it's done

Soup

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the cauliflower and cook for approx. 3 mins. Pour in the wine, reduce by half. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Blend the soup, mix in the yoghurt, season and serve.

Serve

Combine the oil and balsamic, add the pastrami, mix, sprinkle onto the soup with the sultanas and mint, season.

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