Cauliflower soup

Ingredients for 4 servings:

• 1 small head of cauliflower
• 1 m.-sized potato(s)
• 1 small onion(s)
• 1 tbsp butter
• 1 clove(s) garlic, or 2 to taste
• 1 jar milk, add more if needed
• 1 small bunch of dill
• 1 tsp salt
• 1 tsp vegetable broth
• some pepper
• possibly nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Melt the butter in a saucepan and briefly toss the roughly chopped onions in it. Peel and chop the potatoes, and add them. Divide the cauliflower into small florets, wash, and add them. Add the milk, crush the garlic, and add them as well. Season with salt, pepper, and vegetable stock. Add nutmeg to taste. Now simmer everything until the vegetables are soft, then puree everything with a hand blender. Add milk if desired. Add the finely chopped dill just before serving.