Peel the onions and potatoes and cut into small pieces. Separate the cauliflower florets from the stem. Put everything in a large saucepan and add the vegetable stock so that the stock covers the vegetables. Bring everything to the boil once, cook over medium heat for 15-20 minutes. Then puree everything with a hand blender so that no pieces remain. Then stir in the two packs of Buko India (it has to be this one). Bring the soup to the boil again and serve hot.
If necessary, the soup can be refined with a whipped cream or herbs. In addition, untreated prawns go very well with it.
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