1/2 leek

1 clove of garlic

2 anchovy fillets

4-5 capers in salt

Lemon juice

Light stock

Salt

Extra-virgin olive oil

 

Put the capers in water to soak. Divide the cauliflower into small florets.  Slice the leek and chop the garlic. Heat up some olive oil in a pan and gently fry the anchovy, leek and garlic stirring all the time until the anchovy has dissolved. Add the cauliflower and go on cooing for 4-5 minutes. Add stock (or water) until it covers the cauliflowers and a little more. Add the smaller amount of capers and simmer for 10-12 minutes. Blend the soup in a mixer until smooth, taste and add more capers if needed. If you do you can either leave them as they are or do another run with the blender. Add freshly squeezed lemon juice, stir and serve.

 

 

Yield:

Calories:

Fat:

Fiber: