How to make
Peel the potatoes and cut them into large cubes. Peel the carrots and cut them into small cubes. Heat the oil and put the finely chopped onion inside. Fry briefly and add carrots.
Stew and add a little water. Once it boils for 5 minutes, add the potatoes. Add enough hot water to cover the potatoes. Boil for 10 minutes under a lid.
If we use fresh cauliflower - we wash and separate the florets, and if we use frozen (like me) we put it directly in the pot. Add the spices.
Boil until the cauliflower is soft - about 10 minutes at most.
Finely chop the parsley and dill, add them to the soup when the cauliflower is ready. We puree the hot soup.
For the croutons, cut several slices of white bread into cubes. Put them in a pan, pour oil, and sprinkle with salt and other spices as desired. Bake in a preheated oven at 390°F (200 degrees).
Serve the hot soup sprinkled with croutons.
