Broccoli-Cauliflower Soup

Ingredients

• 350 g cauliflower
• 350 g Broccoli
• 1 potato (starchy)
• 1 onion
• 2 tbsp butter
• 600 ml vegetable broth (instant)
• 300 ml heavy cream
• Salt
• freshly ground pepper
• a pinch freshly grated nutmeg
• several spritzes lemon juice

Instructions

1. 1.

   Clean the cauliflower and broccoli, cut into florets and rinse. Peel and dice the potato. Peel and dice the onion.

2. 2.

   Heat butter in a pot. Sauté the onion. Add cauliflower, broccoli, and potato; sauté briefly. Pour in broth, cover, and simmer for about 20 minutes until tender. After 8-10 minutes, remove some broccoli and cauliflower florets with a slotted spoon and set aside.

3. 3.

   Add 250 ml cream to the pot, blend everything finely, and bring to a boil. Strain the soup through a sieve. Season with salt, pepper, nutmeg, and lemon juice.

4. 4.

   Return the reserved cauliflower and broccoli florets to the soup. Reheat and adjust seasoning. Serve in cups and spoon remaining cream on top.