Summary

Ingredients

• 0.5 ½ head cauliflower, (cauliflower)
• 0.5 ½ head broccoli
• 1 onion (s)
• 1 carrot (s)
• 1 potato (s), floury
• some chili powder
• 1 liter vegetable stock
• salt and pepper
• nutmeg
• 1 tablespoon parsley, finely chopped
• 2 tablespoon crème fraîche
• croutons
• butter

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Instructions

1. Clean and roughly cut cauliflower, broccoli, onion, carrot and potato, put everything in a saucepan and add the stock. Bring to the boil and season with salt, pepper, chilli and nutmeg. Cook on a low heat until the vegetables are soft.
2. Puree finely in a blender and then add the crème fraîche and parsley. Season to taste again before serving and serve with croutons roasted in a little butter.