Cauliflower ragout soup, lactose free, gluten free

Ingredients

• 400 g Cauliflower, raw, cut into florets
• 600 ml Chicken stock, low sodium
• 1 1/2 tbsp Olive oil
• 2 pcs Carrots, peeled, cut into tiny sticks
• 210 g Gluten free flour mix
• 100 g Orzo
• 110 g Unsalted butter, lactose free
• 100 g Tomato sauce
• 1 tbsp Parsley, fresh, chopped
• 1 tsp Cumin, ground
• 1 pcs Onion, peeled, chopped
• 4 clove Garlic, minced

Method

1. Cook the caulifower in pot of salted boiling water until barely tender, for 2 minutes.
2. Heat olive oil in a big sauce pot; add onion and cook for 5 minutes.
3. Add garlic with cumin then cook for 1 minute.
4. Stir in tomato sauce and stock.
5. Melt the butter in sauce pot over medium heat and when it's simmering, whisk in flour until you have a thick paste.
6. Continue to cook for 2-4 minutes, whisking constantly until the flour gets a brownish colour.
7. When is done, whisk it into the soup until combined with stock and the rest of the ingredients.
8. Add the cauliflower, sticks of carrots, and orzo.
9. Let it simmer over medium heat for 20 minutes.
10. In the last minutes of cooking, add parsley.