Baked Cauliflower Soup with Crème Fraîche and Basil
(3 servings)
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Cook half a cup of dried peas in one cup water with one teaspoon of bouillon. |
| Wash and cut one cauliflower and four potatoes, cut them into pieces and bake them on a oven tray for 25 minutes at 200 degrees Celsius. |  |
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Cook one diced onion translucent in one tablespoon of vegetable oil. |
| Add the baked vegetables and tree cups of vegetable stock. |  |
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Blend the vegetables and add one cup of crème fraîche, one handful of fresh cut basil and a pinch of chili. |
| Serve the soup together with the cooked peas. | |