Cauliflower soup

Put a generous dash of oil in the soup pan and place on high heat.

When the oil is hot, reduce the heat to low and add the onions and garlic, stir and fry gently.

Take the cauliflower, remove the foliage. Cut the foliage into pieces.

Cut the cauliflower into slices of about 1.5 cm, and cut the slices into pieces again.

Now that the onions and garlic are nice and fruity, add the leaves, turn the heat down and let it fry for a while.

Add the rest of the cauliflower, let it fry for a while! Couple, max 5 min.

Add enough water to just cover the cauliflower, usually a little over a litre.

Add a cube of bullion (chicken, beef, vegetable, etc.) for every half liter.

Add the goat cheese, torn or cut into pieces.

Let it cook for about 15 to 20 minutes.

Grab your hand blender and puree everything until smooth.

Delicious with croutons, garlic bread and/or fried bacon