1. 1

   Step 1

   Trim the cauliflower (500 g) and cut into small florets. Peel and finely chop the shallot and garlic clove.

2. 2

   Step 2

   Peel, wash, and dice the potato.

3. 3

   Step 3

   Melt the butter (20 g) in a pot over medium heat.

4. 4

   Step 4

   Sauté the chopped shallot and garlic in the butter until translucent.

5. 5

   Step 5

   Add the cauliflower florets and diced potato and sauté briefly.

6. 6

   Step 6

   Deglaze with the vegetable broth (750 ml).

7. 7

   Step 7

   Bring the soup to a boil, then cover and simmer over medium heat for 15 minutes.

   Timer 15 min
8. 8

   Step 8

   Remove the pot from the heat and purée the soup until smooth using an immersion blender.

9. 9

   Step 9

   Stir the heavy cream (200 ml) into the soup.

10. 10

    Step 10

    Season the soup with salt, pepper, and a pinch of nutmeg.

11. 11

    Step 11

    Season to taste with a little lemon juice and serve.

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