Rich and Meaty Cauliflower Soup

Instructions

1. Roll the pork mince into cherry-sized little meatballs.
2. Now cut the cauliflower florets into walnut-size pieces and collect them in the colander. Rinse with water until clean and set aside.
3. Bring the pot filled with water to boil and add the vegetable bouillon.
4. While the water is heating, fire up the frying pan on high heat and sear the meatballs from all sides until brown and roasted. Then set aside.
5. Searing meatballs in a frying pan until brown.
6. Once the water is boiling, set to lower heat, then plunge in the florets and let them simmer for 5 to 6 minutes.
7. When the cauliflower is ready, save 750 ml of the broth in a measuring jug. Pour out the rest of the water and set the cauliflower aside in the colander.
8. Put the pot back onto the stove and crank up the heat again to start a roux: melt the butter, then little by little and under constant whisking, add most of the flour (keep 3 spoons for later).
9. Now pour in the milk, again a bit at a time, while continuously stirring the soup so it won’t lump.
10. Pour in the broth and stir through.
11. If the soup has gotten too thin, add the rest of the flour. Make sure you bring the thing to boil once more, so it starts thickening and any reminiscent floury taste dissolves.
12. Add half of the Cauliflower florets.
13. Add half of the cooked florets into the pot and mash them into small pieces.
14. Now add the rest of the cauliflower and the meatballs, then mix properly through.
15. Add meatballs and remaining cauliflower florets.
16. Finally, season with salt and pepper, then ladle out a bowlful, sprinkle with parsley and enjoy!