Preparation
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1.
Cut cauliflower, carrot and leek into chunks and and put to cook in boiling salty water.
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2.
Cook for 15 minutes and near the end add parsley.
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3.
Drain vegetables and still warm mince in an electric food processor, adding little warm water in which vegetables was cooked.
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4.
Add to the minced vegetables around 700 ml water, Vegeta, nutmeg, butter and shortly cook.
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5.
Mix cooking cream with starch flour, stir in the soup and shortly cook.
Serving
Serve the soup with dices of dry-roasted bread.
Advice
The soup will be even more tasteful if you stir in little lemon juice just before serving.
