After-work cauliflower apple soup

1.

Clean, wash and cut the cabbage into florets. Clean and wash the spring onions and cut into rings. Peel and core the apples, cut 2⁄3 into small pieces. Braise everything in 2 tablespoons of oil. Dust with 1-2 teaspoons of curry and sweat.

2.

Add milk, 1⁄2 l water and stock, bring to the boil. Cover and simmer for approx. 15 minutes.

3.

Fry the ham in 1 tablespoon of oil, remove and break into pieces. Cut the rest of the apple into wedges. Sauté in the frying fat for about 2 minutes. Puree the soup, season to taste. Serve with ham and apple.