Cauliflower and potato soup with egg

Ingredients for 4 servings:

• 1 cauliflower (700 g)
• 1 carrot(s)
• ¼ celery root
• 500 g waxy potatoes (small to medium-sized, preferably of the same size)
• 1 onion(s)
• 1 tbsp butter
• 1.2 liters of vegetable broth
• some salt and pepper, black, from the mill
• 4 eggs
• some nutmeg, freshly grated
• some parsley, flat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean and wash the cauliflower and divide it into small florets. Clean, peel, rinse, and dice the carrots and celery. Peel, wash, and cut the potatoes into small wedges. Peel and dice the onion. Melt the butter in a soup pot and sauté the diced onion, carrots, and celery. Deglaze with the vegetable stock, add the potato wedges, and cover and simmer over low heat for about 10 minutes. Season with a little salt and a few grinds of freshly ground black pepper. Then add the cauliflower florets and simmer for another 10 minutes. Boil the eggs until soft-boiled or hard-boiled (depending on your preference). Season the soup with a little salt, a few grinds of freshly ground black pepper, and a little nutmeg, and serve in deep bowls. Peel the eggs, halve them lengthwise, and place them in the soup as a garnish. Garnish with some parsley.