Cauliflower soup with roasted garlic

Name: cauliflower soup with roasted garlic
Total time: 35 min
Yield: 4
Ingredients: 6 clove garlic; 1 teaspoon olive oil; 500 gram baking flour; 1 leeks; 1.75 liter vegetable stock; 1.75 liter chicken bouillon; mespoint nutmeg; 100 gram old cheese; 1 hand fresh parsley; 1 baguette

Ingredients

6 clove garlic
1 teaspoon olive oil
500 gram baking flour
1 leeks
1.75 liter vegetable stock

1.75 liter chicken bouillon
Mespoint nutmeg
100 gram old cheese
1 hand fresh parsley
1 baguette

Directions

Preheat the oven to 180ºC.
Sprinkle the cloves of garlic with some oil, wrap in aluminum foil and roast for about 25 minutes in the oven.
In the meantime, cook the cauliflower and leek in the stock in about 20 minutes.
Remove the baked garlic from the oven, remove the peel and add the garlic to the cauliflower.
Puree the cauliflower and leek into a smooth soup with a hand blender.
Sprinkle the soup with nutmeg, cheese and parsley.
Serve with the baguette.