Cauliflower and carrot cream soup

Ingredients for 3 servings:

• 1 cauliflower, approx. 850 g
• 1 bunch of carrots, approx. 450 g
• 1 onion(s)
• 30 g butter
• 2 tbsp, leveled flour
• 600 ml chicken broth
• 100 ml cream
• Salt
• Pepper, freshly ground
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

super delicious!

Wash the cauliflower, remove the stem, and divide it into small florets. Wash, peel, and finely chop the carrots. Bring water to a boil and add the cauliflower and carrots. Peel and finely chop the onion, and add it. Cook until the vegetables are soft (about 20 minutes). Place the vegetables in a blender or puree with an immersion blender. Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the chicken stock while stirring and bring to a boil briefly. Then add the pureed vegetables and bring back to a boil. Stir the cream into the soup and finally season with salt, pepper, and nutmeg to taste.