How to make
My kids don't like vegetables at all, that's why this cream soup is a great way to include them in the children's menu. It is also easy and quick to prepare. Here's how it is made.
While I peel and cut the potatoes and leeks, I put about 7-8 cups of water on the stove to heat up.
Put the butter in a pot (if you are fasting, use vegetable oil) and stew the chopped leeks in it. When they soften, add the mix of cauliflower, broccoli and carrots. Also add the diced potatoes. Pour enough hot water to cover the vegetables and slightly go over them. If you don't like a thick vegetable soup, add more water, but mine has the consistency of a more liquid puree.
Season the cream soup with the dried chives, black pepper, a mix of dried vegetables (parsnips, tomatoes, red peppers, etc.) and salt. Do not add too much salt, if the potato soup will be eaten by children. You can add salt as much as you like after.
Boil until the potatoes are ready, then add the cooking cream (if you are fasting, use vegetable cream) and leave it for another 4-5 minutes on the stove. Remove it from the heat and liquidize it.
When serving it, you can also add croutons. For children, however, I use ready-made croutons in the form of small balls.
However, my father has his own preferences and for him I prepare field mushrooms, stewed in a pan in butter and seasoned with chives and salt. Add them to the vegetable cream soup before serving it to everyone.
