Cauliflour cream soup

1 cauliflower
1 cube of chicken soup base or 1.1/2 Tbs. of vegetable powder
2.1/2 Tbs. butter
1 small tub (250 g) sour cream
1 cup of milk
5-6 Tbs. of flour
1 Tbs. salt
1/4 tsp. of grated black pepper
1 small pinch of grated nutmeg
1/4 cup chopped parsley

1. Make a light brown thickening in a pot with the butter and 2.1/2 - 3 Tbs. of flour. Add 1.1/2 liter of cold water. Clean and cut the cauliflower into pieces add them into the pot. Add the vegetable powder, the salt, pepper, and nutmeg. Cook it in low heat till tender.
2. Take it off from stove and pass it through a sieve.(if you like it chunky leave that part out.) Take it back to the pot. Let it slowly boiling.
3. Mix 2.1/2 - 3 Tbs. flour into the sourcream, and make it lighter with a cup of milk. Then slowly and constantly siring add the mixed of sour cream into the soup. Add the chopped parsley into it and cook the soup for 2 minutes.