This vegan soup comes like a poem

INGREDIENTS (2 servings)

• 250g/ 8,8oz potatoes
• 2 onions
• 1 ½ tablespoons olive oil
• 300g/ 10,6oz cauliflower
• 500ml/ 2,1 (~2) cups vegetable stock
• 1 ½ tablespoons mustard

PREPARATION

• peel the potatoes and onion and cut them into large/rough pieces
• heat the oil in a pot
• roast the potatoes and onions on low heat
• wash, clean and divide the cauliflower into florets
• add it into the pot
• infuse it with the vegetable stock
• boil it on low heat for 10 minutes (the vegetables should be soft)
• strain the vegetables, catch the stock
• puree the vegetables with half of the stock
• season it with salt and pepper
• mix it with mustard
• stir it with the rest of the stock till you have the consistency that you desire
• enjoy