Summary

Ingredients

• 1 large cauliflower
• 2 large potatoes
• 1 large carrot (s)
• 0.5 ½ onion (s) or 1 small
• 0.5 ½ cup cream cheese
• 1 liter water
• some Milk
• chives
• salt and pepper
• nutmeg
• Farmer`s bread (a few slices)
• olive oil

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Instructions

1. Wash the cauliflower and carrots, peel the potatoes. Cut all the vegetables into small pieces. Bring 1 liter of water with salt, pepper, chives and a little nutmeg to the boil. Put the vegetables in, put the lid on and cook for 20 minutes.
2. Finely puree everything with the hand blender (small pieces of vegetables can be removed beforehand and added again later). Add milk and cream cheese and stir into the soup. Taste again.
3. For the croutons, cut the bread into small cubes. Let the olive oil get hot in a pan and add the bread cubes. Season everything with salt and pepper at your own discretion. Turn the pieces occasionally and fry until the cubes are dark and crispy.
4. Pour the soup onto the plates, put croutons on top and serve.