Creamy Cauliflower Soup with Dill

Ingredients

• 400 g Cauliflower
• 150 g waxy potatoes
• 150 g Carrots
• 1 onion
• 1 tbsp butter
• 800 ml vegetable broth
• 150 ml Heavy Cream
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp freshly chopped dill

Instructions

1. 1.

   Wash, trim and cut the cauliflower into small florets. Dice the stem into small cubes. Peel, wash and cube the potatoes and carrots. Peel and finely chop the onion, then sauté it in a pot with melted butter.

2. 2.

   Add the vegetables to the pot, pour in the broth, and simmer over medium heat for about 20 minutes. Then add the cream, season with salt, pepper, and nutmeg, bring to a brief boil, taste and adjust seasoning. Serve in bowls sprinkled with dill.