Peel and chop the onion and clove of garlic, heat oil in two pots. Let half of the onion pieces in each pot become translucent. Meanwhile, clean, wash and slice the carrots. Wash the broccoli florets and pluck them into small pieces.
Now fry the carrot slices in one pot and the broccoli florets in the other. Add half of the garlic to each and pour 500 ml of vegetable stock on each. Simmer over medium heat for about 20 minutes until the vegetables are soft, then puree and season with half a teaspoon each of ginger and salt.
To serve, first pour the carrot soup into a plate, then put some broccoli soup in the middle. Finally, finish with a dollop of carrot soup.
Together with bread or baguette, this soup makes a complete meal.
With a liter of vegetable broth it becomes quite thick, which I like very much, but if you prefer it a little thinner, you can use more vegetable broth and possibly a little more ginger.
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