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Cuisine: european

A smooth and creamy cauliflower & celeriac soup with a crunchy seed & linseed topping. It's easy to make for a large group and perfect on a cold autumn day. Here you also use the entire cauliflower head so nothing goes to waste.

Cooking time40 minutes
Preparation time20 minutes
DifficultyEasy
Servings10 portions

INGREDIENTS
PREPARATION

Ingredients

200 g shallots
30 g Flora Plant B+tter
700 g cauliflower
200 g floury potatoes
250 ml white cooking wine
7 dl Flora Plant 15%
5 tbsp vegetable stock
150 g pre-cooked green lentils
500 g celeriac
0.5 dl pumpkin seeds
1 tbsp lemon juice
1 handful chopped parsley
80-90 g cauliflower florets
9 dl water
0.5 dl sunflower seeds

Method

Remove the tops from the cauliflower head, cut into florets. Save the tops for the topping. Peel and cut the celeriac into small cubes, do the same with the potatoes.
Finely chop the shallot, sauté it in Flora Plant B+tter until soft without colouring. Then add the cooking wine and let it boil for 1 minute, pour in the water, Flora Plant 15% and the stock.
Add the cauliflower florets, celeriac, potatoes and cook for about 30 minutes until everything is completely soft. While the soup is cooking, make the lentil and seed mixture.
The topping: Wash and finely chop the cauliflower florets. Then sauté it in a pan with a little Flora Plant B+tter until it softens and gets a little colour. Then let it cool. Dry roast the seeds with a little flaked salt and let it cool. Chop some parsley and then mix everything together with a little lemon juice, salt and pepper. Set aside until the soup is ready.
When everything is soft, remove the soup from the heat. Blend it until smooth with a stick blender.
Season with salt and pepper. Pour into a bowl and top with the lentil and seed mixture and a good squeeze of lemon oil.