500 g courgettes (or zucchini)
500 g of cauliflower
150 g of carrots
150 g onion
2 tbsp. l. vegetable oil
Onions finely chop.
Zucchini cut into cubes.
Carrots grate on medium grater.
Cabbage disassemble into florets.
In a saucepan add up the vegetables, pour hot water so that it covers them.
Cook until tender (about 20 minutes). Season with salt and pepper.
Ready to put vegetables in a blender, add a little broth and chop.
When serving sprinkle with herbs, add a little oil in each bowl.