Cauliflower soup with pickles

Ingredients:

- 1 cauliflower 

-1 leek stalk 

- 2 onions 

- 1L vegetable stock

 - herbs of your choice (bay leaf, garlic,...) 

- 100gr pickles 

- olive oil 

- butter 

- pepper and salt  

Preparation: 

1) cut the leaves off the cauliflower, and chop the cauliflower into pieces and rinse briefly with water

2) Wash the leek, and cut off the majority of the "green". Slice the leek into pieces.

3) peel and finely chop the onion (and possibly the garlic)

4) heat a large pot and add some olive oil and butter

5) onion fruit (possibly garlic) and leek

6) add the cauliflower florets

7) pour over with the vegetable stock (and optionally add a bay leaf)

8) make sure to let it boil for at least 10 minutes, then continue to cook on a low heat for 30-40 minutes with the lid on the pot until the cauliflower is completely soft.

9) optionally remove the bay leaf from the soup and season with pepper and salt

10) blend the mixture into a creamy soup

11) add 100g of Camp's pickles, and mix again until combined

Enjoy your meal!

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