How to make
Start by preparing all the vegetables. Peel the potatoes and carrots, then cut them into large cubes. Break the cauliflower into small florets. Wash and dry the spinach thoroughly.
In a large pot, add the water and a pinch of salt, then bring it to a gentle boil. Add the potatoes and carrots and cook for about 10 minutes until they begin to soften but are not fully cooked.
Add the cauliflower florets and continue cooking for another 5-7 minutes. Then add the peas and stir gently.
Pour in the milk and reduce the heat. Let the soup simmer gently without boiling vigorously, as this helps maintain a smooth and creamy texture.
Add the butter and stir until it melts completely into the soup, enriching it with a silky consistency.
Finally, add the spinach, white pepper, and optionally the chopped dill. Stir gently and remove the soup from the heat.
Let the soup rest for about 5 minutes before serving to allow the flavors to fully develop.
Serve warm and enjoy this light yet comforting dish.
Give it a try and enjoy a bowl of pure comfort! Don’t miss our vegetable soup with mushrooms and broccoli and this warming vegetable soup with noodles.
