Broccoli cream with a hint of cauliflower

Green food (especially among children) is not very popular*, adults – more conscious don’t despite basil pesto or lettuce. Today add to that set: soup in the Spring, cheerful colour. Delicate cream with a cream cheese. For big and small fans of broccoli fantasies!

* is that because of the overcooked spinach served in a kindergarten?

Ingredients
35 oz (1 l) stock (vegetable or meat)
1 big broccoli
½ cauliflower
2 medium potatoes
1 tbsp semolina
1 melt-cheese-plain
salt, pepper, nutmeg


Method
Cook broccoli and potatoes in a bullion. Cook cauliflower in a salted water, separately. When broccoli and potatoes get soft, blend it together with melt-cheese. Add semolina (to make the soup more thicker), bring to boil, season to taste. Add cauliflower florets.