Summary

Ingredients

• 1 cauliflower
• 1 broccoli
• 250 g potato (s)
• 1 vegetable stock cube
• 1 onion (s)
• 1 clove garlic
• 1 cup cream
• salt and pepper

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Instructions

1. Peel the potatoes and boil them in lightly salted water, clean the broccoli and cauliflower, cut into florets and cook in a second saucepan in unsalted water.
2. Skim off the cooked florets and measure out a liter of the water, discard the rest and bring the measured liter to the boil in the saucepan with the soup cube. Add the boiled potatoes, sliced onions and garlic and simmer briefly.
3. Then add the florets to the pot except for 3-4 of each variety and puree everything. Add the cream, stir and season with salt and pepper. Cut the remaining florets into smaller florets again and place on top of the soup.
4. Serve with fresh baguette.
5. For children, for example, Wienerle can be cut into small pieces and added to the soup after pureeing.