Instructions
Follow the steps and taste along the way.
Roast the cauliflower
Preheat the oven to 220 °C. Toss the cauliflower florets with 20 ml of the olive oil and 1 g of the salt, spread them in a single layer on a baking sheet, and roast for 22–25 minutes, until the edges are browned and the centers are tender.
Prepare the leek and potatoes
While the cauliflower roasts, heat the remaining 10 ml of oil in a pot over medium-low heat. Cook the thinly sliced leek for 4–5 minutes, until softened but not browned. Add the finely chopped garlic and ground black pepper, stir, and cook for 30 seconds. Cut the potatoes into approximately 1.5 cm cubes and add them to the pot.
Cook the soup base
Pour the vegetable stock into the pot and add 1.5 g of the salt. Bring to a gentle boil, cover, and cook for 12–15 minutes, until the potatoes can be easily pierced with a fork.
Blend until smooth
Add the roasted cauliflower to the pot, setting aside a few small florets for garnish. Blend the soup until smooth with an immersion blender. Stir in the mustard and lemon juice, then add the remaining 0.5 g of salt. Heat for another 2 minutes without letting it boil vigorously; the soup should be thick and smooth, with a pleasant tang.
Toast the croutons and serve
Cut the rye bread into approximately 1.5 cm cubes and toast in a dry frying pan for 5–7 minutes, stirring occasionally, until crisp. Divide the soup among four bowls and top with the reserved cauliflower, croutons, and finely chopped parsley. Serve hot.
