2 litres of water
1 tablespoon of universal spice
1 tablespoon of maggi in liquid
500 g of cauliflower (florets)
2 handfuls of fine pasta
100 g of yellow cheese in the chips
sprouts of kale or cress
1/3 cup of cream
salt and pepper to taste
Pour 2l of water into the pot, add the universal seasoning and add the vegetable cube. Add 2 peeled and washed carrots and boil the broth. Then insert the washed and divided into florets of cauliflower.
You can use frozen. Cook on light fire for about 10-15 minutes, until the cauliflower is al dente. Remove the carrots and leave to cool.
Pour the fine pasta and fried onion into the soup and cook for another 10 minutes until the noodles are soft.
Cut the carrots or cut them fine and put them in the soup. At the end of the cooking, pour the cheese in batches, add chopped parsley and season to taste with salt and pepper. Add a little maggi.
Pre-cook for 2 minutes, sour cream and sprinkle with kale sprouts or cress before serving.