Summary

Ingredients

• 1 bunch soup greens
• 1 liter water, (or ready-made vegetable stock)
• 500 g potato (s)
• 250 g carrot (s)
• 1 large onion (s)
• 1 clove garlic
• 200 g cream cheese (reduced fat) or sour cream
• 500 g cauliflower, weihed cleaned (fresh or frozen)
• 750 g broccoli, cleaned and weihed (fresh or frozen)
• salt and pepper
• nutmeg

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Instructions

1. Frozen food does not have to be blanched, just thaw and cut into florets. Otherwise wash cauliflower and broccoli briefly, cut into bite-sized florets and blanch in 1 liter of lightly salted water for about 5 minutes.
2. Remove the florets with a slotted spoon, continue using the water and bring to the boil with the cleaned and finely chopped soup greens, the chopped onion and the squeezed garlic, boil for about 10 minutes. Or, alternatively, stir the vegetable stock into the salted water. Then cook the potatoes and carrots cut into cubes in the broth for about 10 minutes.
3. Remove the soup from the heat, puree with the hand blender and stir in the cream cheese or sour cream. Season well with salt and pepper.
4. This soup is also intended as a basis for other soups and can now be varied further.
5. Now add the broccoli and cauliflower florets and let simmer in the soup on the hot plate. Do not boil anymore, so the florets will stay firm to the bite. Finally, season with nutmeg.