Cauliflower cream soup with meatballs and broccoli

Ingredients for 2 servings:

• 500 g potatoes
• 500 g cauliflower
• 500 g broccoli
• 1 m.-sized onion(s)
• 3 sausages, fresh, light, not pre-cooked
• 100 g processed cheese
• ¼ bunch chives
• salt and pepper
• curry
• 1 tbsp oil
• 1 liter of broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Dice the onions and fry in oil. Peel and finely chop the potatoes and the cauliflower. Add both and bring to a boil along with the stock. Add more milk if desired. Tear the broccoli into small florets, cook briefly in salted water until al dente, and then refresh with cold water. Press the sausages into small dumplings and cook in water until tender. Purée the potatoes and cauliflower in the stock with an immersion blender. Stir in the cheese and let it melt. Season with salt, pepper, and curry powder to taste. Add the meatballs and broccoli florets to the soup and let it simmer for a short while. Cut the chives into small rings and sprinkle over the soup.