Peel and dice the potatoes. Wash the broccoli and cauliflower and cut into small florets.
Peel and dice an onion and sauté in a little oil in a large saucepan. Then add the vegetables and sauté briefly. Fill the pot with vegetable stock so that everything is well covered. Add 2 more bay leaves and season with salt, pepper and nutmeg as required. Let everything simmer until the vegetables are cooked through. Remove the bay leaves and puree the soup.