Cauliflower Soup

Hello, chefs! 😋

How about cooking? It's been more than a month since my last foodie post.
It's really time for me to cook (and post) more. :) 😋

The dish I'm going to show you today is simple, healthy, and very tasty.
Cauliflower soup.
We are already deep into spring, but since I have cauliflower on the table, I'll quickly prepare a rich and creamy cauliflower soup that can be eaten as a stand-alone dish.
There are many recipes, but I prepared it my way.

What do you need for 4 plates of cauliflower soup?

1 medium head of cauliflower, between 0.5 and 1 kg
1 leek
1 potato
2 carrots
half an onion
2 cloves of garlic
a tablespoon or two of cooking cream
seasoning: salt and pepper, cumin and turmeric
a tablespoon or two of olive oil
1 liter of water

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First, wash all the vegetables and cut them into medium-sized pieces. It is not necessary to chop them finely because we will blend them all at the end.

All the vegetables are cut up and prepared for stewing.

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Take a one slightly larger pot, add a tablespoon or two of olive oil and wait a minute or so for the oil to heat up.
First, add the chopped onion and leek and stir for about a minute. Now add the spices and fry.
Then add the carrots and potatoes and stir and stew again.
Finally, add the shredded cauliflower. Simmer for another minute or so and add a liter of water. Reduce the heat and simmer for a while to cook all the vegetables.

Cook for a few minutes to soften all the vegetables and add two more tablespoons of cooking cream (since I didn't have any, I added condensed milk, as it's almost the same) ...

If it's too dense, you can add more water or milk. If you want it creamier, you can add cream or a knob of butter. Season to taste with salt and pepper.
The soup is ready.