Potato Cauliflower Soup

Ingredients

• 200 g potatoes (starchy)
• 1 kg cauliflower (1 head)
• 1 onion
• 1 tbsp oil
• 1 l vegetable broth (instant)
• 200 ml heavy cream
• Salt
• Pepper
• freshly grated nutmeg
• 1 bunch arugula

Instructions

1. 1.

   Peel, rinse and dice the potatoes. Clean, wash and cut the cauliflower into small florets. Peel and dice the onion.

2. 2.

   Heat oil in a large high-sided pot. Sauté the onion until translucent. Add the potatoes and cauliflower. Pour in the broth. Cover and simmer for about 25 minutes.

3. 3.

   After 8-10 minutes, remove some cauliflower florets with a slotted spoon and set aside on a plate.

4. 4.

   Puree the cooked potatoes and cauliflower in the broth. Stir in the cream and bring to a boil. Season the soup with salt, pepper and nutmeg.

5. 5.

   Rinse the arugula, trim the stems, and cut larger stems into smaller pieces. Add the reserved cauliflower florets and arugula to the soup, warm briefly, then serve.