for 4 people

Cauliflower

500 g	cauliflower, cut into florets, stem peeled and sliced
2	garlic cloves, cut in half
2	onions, cut into wedges
4 sprig	thyme, leaves torn off
1 tbsp	olive oil
2 tsp	smoked paprika
½ tsp	salt
a little	pepper

Soup

8 dl	water
1 tbsp	tomato puree
1 ¼ tsp	salt
a little	pepper
100 g	crème fraîche

Serve

1 tbsp	olive oil
¼ tsp	smoked paprika

How it's done

Cauliflower

In a bowl, mix the cauliflower with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

Roast

Approx. 25 mins. in the centre of an oven preheated to 240 °C. Remove, set aside approx. 50 g of the cauliflower florets.

Soup

Bring the water to the boil, add the vegetables and tomato puree, season, simmer over a low heat for approx. 5 mins. Add the crème fraîche, puree.

Serve

Plate up the soup, combine the oil and paprika, drizzle on top of the soup along with the cauliflower.

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