Romige bloemkoolsoep

Ingredients:

• 3 x cauliflower
• 250 ml coconut cream
• 250 grams salt meat, cooked
• 1 bunch leek, cut into rings
• 1 onion, chopped
• 4 cloves garlic, finely chopped
• 175 – 1000 ml water
• Scheutje olijfolie
• Splash of olive oil
• Nutmeg, to taste
• Salt, to taste
• Black pepper, to taste

Preparation:

Cut the cauliflower florets from the stem. Cut the florets and stem into pieces.
Cut the salt meat into thin strips and fry in oil until crispy. Let these drain on napkins.
Heat a pan with a dash of olive oil.
Saute the onion and garlic and add the cauliflower. Bake for 5 minutes and add water.
When the cauliflower is cooked, crush it completely in a blender or with an immersion blender. Add the coconut cream and season with salt, black pepper and nutmeg.
When serving, garnish with the leek and strips of crispy salted meat.