Cream of Zucchini and Cauliflower Soup

Ingredients

Zucchini 1000 g

Cauliflower 1000 g

Carrots 200 g

Onion 200 g

Salt

Pepper

Egg

Cheese

Croutons

Herbs

Dice the onion. Grate the carrots on a medium grater. Peel the zucchini, remove the seeds, and dice. Separate the cabbage into florets. Fry the onion in a saucepan with vegetable oil. Add the carrots and fry briefly.

Add the zucchini and cabbage, season with a little salt and pepper, and stir. Pour hot water over the vegetables until just covered. Cook until tender (about 20 minutes). Place the cooked vegetables in a blender, add a little broth, and stir. If you don't have a blender, you can strain the vegetables through a sieve or mash them.

Grate the egg and cheese finely. Pour the soup into bowls. If it seems too thick, add a little of the broth the vegetables were cooked in. If desired, top the soup with eggs, cheese, and croutons. Serve with herbs.

Enjoy!