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1-2 cauliflower heads
1 medium-sized onion
2 gloves garlic
2 tablespoons whipping cream
parsley
500 ml vegetable stock
salt, pepper, oil
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Finely slice onion and garlic, sweat them and add the cauliflower florets. Season with salt and paper, pour over the vegetable stock and simmer on a low heat for about 25 minutes. Add the whipping cream and puree with the hand blender. Top it off with croûtons if you wish.