Paprika soup with cauliflower tabouleh

Cut the tomatoes in four and remove the seeds. Cut the flesh into tiny blocks. Cut the top layer of the florets of the cauliflower with a large sharp knife at 3-4 mm. Put these grains in a bowl and scoop the tomato cubes with the finely chopped oregano and finely chopped parsley. Drizzle with lemon juice and 1 tablespoon of olive oil and add some salt and pepper. Let the tabouleh stand for a moment.

In the meantime, cut the onion and cut the peppers into cubes. Heat 1 tablespoon of olive oil in a soup pot and fry the onion and paprika for 2-3 minutes on a low heat. Sprinkle with paprika and add the stock. Cook everything gently in 10 minutes.

Puree everything into a smoothly tied soup. If necessary, add some salt and freshly ground pepper. Serve the soup with a large spoonful of tabouleh in the middle. Tasty with fresh cheese sticks.