Cauliflower soup

with Kasseler

For 4 servings

100 g green onions

2 cloves of garlic

800 g cauliflower florets

3 tbsp olive oil

1.5 l chicken broth

½ tsp turmeric

30 g instant couscous

250 g roast pork roast cold cuts

salt

pepper

1 lemon (juice)

Preparation time: approx. 15 minutes
plus cooking time: approx. 25 minutes

Per serving approx. 907 kcal / 3797 kJ 45 g E, 33 g F, 15 g KH

1 Clean, wash and slice  spring onions. Peel and finely chop garlic. Wash and drain cauliflower florets.

2  Heat the olive oil in a saucepan over medium temperature and sauté the garlic and cauliflower florets for 5 minutes while stirring. Pour in the chicken stock and add the turmeric. Bring the whole thing to the boil, cover and simmer for 12-15 minutes.

3  Using a soup ladle, take out two ladles of cauliflower florets. Puree the rest of the soup. Add the couscous, spring onions and the cauliflower florets and simmer for another 5–8 minutes.

4  Cut smoked pork chops into cubes and stir in. Season the soup with salt, pepper and lemon juice. Spread on plates and serve sprinkled with parsley if you like.