Cut cauliflower, carrot and leek into chunks and and put to cook in boiling salty water.
Cook for 15 minutes and near the end add parsley.
Drain vegetables and still warm mince in an electric food processor, adding little warm water in which vegetables was cooked.
Add to the minced vegetables around 700 ml water, Vegeta, nutmeg, butter and shortly cook.
Mix cooking cream with starch flour, stir in the soup and shortly cook.
Serve the soup with dices of dry-roasted bread.
The soup will be even more tasteful if you stir in little lemon juice just before serving.