Crisp cauliflower soup

I added the florets just before the soup was ready. The cauliflower turned out just tender and definitely tasty without the bad cabbage smell.

I went ahead and made a vegetable broth to add some depth to the flavor of the dish. I added celery to make the soup green (or close to it). I put in three potatoes to make it a bit thicker...

...cauliflower cooked al dente for a touch of crispiness and

a slice of dark bread with butter so I wouldn't get hungry after an hour.

Recipe by Gray Apron
time: about 1 hour

 ingredients 
1 lb (500 g) celery stalks, chopped
3 medium potatoes, peeled and diced
1/2 teaspoon nutmeg
1 medium cauliflower, divided into small florets
1 - 2 Tablespoons olive oil 
vegetable broth
1 lb (500 g) vegetables: carrots, celery root, parsley root, leek
4 cups (2 l) water
2 teaspoons salt

 instructions 
Roughly cut vegetables for the broth and cooked them in a large pot of salted water for about 30 minutes on low/medium heat with a lid on. Remove them from the liquid.

Add celery and potato pieces and nutmeg to the hot broth and cook on medium heat for 15 minutes with a lid ajar. Using a hand-held immersion blender, blend the soup till smooth. Add cauliflower florets and cook more for 5 (max 10) minutes, lid ajar. Adjust seasoning, drizzle with olive oil and serve.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• I like cauliflower but only within the first 5 minutes of cooking, when the flower is somewhat tight;
• a very light and pleasant soup with a fun bite.