Creamy soup with cauliflower and green peas

Creamy soup with cauliflower and green peas

Ingredients

• cauliflower - about 300 g;
• 2-3 medium potatoes;
• carrots - 1 pc. medium size;
• canned green peas - 2-3 tbsp. spoons;
• butter;
• milk - about 0.5 l;
• dill greens.

Directions

1. Wash the cauliflower, divide into small inflorescences and soak in salted water for 30 minutes; cook in salted water until half cooked. Wash, peel and boil the potatoes and carrots in salted water until tender. Chop boiled carrots and potatoes in a blender with the addition of vegetable broth.
2. Place boiled carrots and potatoes in a blender and chop with the addition of vegetable broth
3. Place boiled carrots and potatoes in a blender and chop with the addition of vegetable broth
4. Place the chopped vegetables in the rest of the vegetable broth, heat, dilute with warm milk to the desired consistency. Salt to taste. Add cauliflower, 2-3 tbsp. spoons of green peas. Boil. Our soup is ready!