creamy cauliflower soup with lemon and thyme
(yields 4-6 servings)

1 tablespoon butter 
1 white onion, diced
2 tablespoons water
500ml milk or sugar free nutmilk
1 cauliflower,
100g freshly grated parmesan
2 teaspoons fleur de sel
a few twigs of fresh thyme
1/2 lemon, peeled and diced
pink or white pepper
4-6 teaspoons extra virgin olive oil

In a saucepan melt the butter, add the diced onion, a pinch of salt and 2 tablespoons water and cover with a lid. Slowly sauté the onions until soft and translucent. Add the milk and heat it together with the onions.

In the meantime cook the cauliflower in salted water until soft.

Blend the onion/milk mixture with the cooked cauliflower slowly adding the grated parmesan and 2 teaspoons of fleur de sel. If the soup turns out too purée-like add some more water or milk. Finally season with salt and pepper.

Before serving top each bowl of soup with fresh (or dried) thyme, pink pepper, lemon cubes and a teaspoon olive oil.

Spin-offs:
You may substitute cauliflower by broccoli, salsify or zucchini.