Fans of wholesome, summer and light soups will love this soup — puree. Preparing it is very quick and easy. Serve the soup can be boiled eggs, grated cheese or homemade croutons, I served with everything at once, it came out very tasty.
Tavern — 500 g
cauliflower — 500 g
carrot — 150 g
onion — 150 g
Cheese, crackers, boiled eggs — to taste if desired, or
Salt and pepper — to taste
1. Chop onion in small cubes. Carrot rub on a coarse grater, clear the zucchini and diced. My cauliflower into florets and understand. In a saucepan, warm up the oil and fry the onions until golden brown. Then add the carrots, fry a little.
2. Add zucchini, cabbage, salt, pepper, pour the vegetables with hot water so that it completely covers them. Cook the soup until cooked (about 20 minutes).
3. shift the cooked vegetables in a blender, add the broth and shred. Boil hard boiled eggs, cheese Grate. Spread soup bowls and sprinkle on — optional cheese, croutons and add the chopped eggs. Bon Appetit!