Cauliflower soup

Ingredients for 4 servings:

• 1 cauliflower
• 2 kohlrabi
• 5 potatoes
• 1 liter vegetable broth
• 1 large onion(s)
• 1 cup of cream
• 1 tbsp butter for frying
• some salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simply delicious

First, peel, wash, and dice the kohlrabi and potatoes. Then, wash and dice the cauliflower. Finely dice the onion and fry it in a sufficiently large pot with butter until translucent. Then gradually add the kohlrabi, potatoes, and cauliflower florets. Continue sautéing briefly. Deglaze with the liter of stock and simmer for about 25 minutes, until the vegetables are soft. Then scoop out a small portion of the vegetables and set aside. If desired, remove some of the stock to prevent the soup from becoming too runny. Finely puree the vegetables in the stock in the pot using a hand blender. If desired, add the skimmed stock back in until the desired consistency is reached. Then return the reserved vegetables to the soup. Season with salt, pepper, and nutmeg and serve.