Cauliflower Broccoli Soup


  1. Slice mushrooms.
  2. Add sliced mushrooms to the skillet over high heat until all water is evaporated. Then reduce heat to medium-low and add olive oil, basil and salt.
  3. Bring water to boil.
  4. Fine cube potato.
  5. Add cubed potato and salt to the boiled water. Decrease heat and simmer until potato is half cooked.
  6. Remove leaves from the cauliflower base. Next, cut off the stem at the base. Chop the head into large florets or break it apart with your fingers. If florets are big, chop them into smaller ones. And last step, trim and discard any excess stems.
  7. Add cut cauliflower to the pan with potato.
  8. Fine grate carrot.
  9. Put butter into the preheated skillet. Add grated carrot and dried basil when butter is melted. Fry until carrot are golden brown.
  10. Hold the broccoli with the stem facing up on your cutting board. Make downward cuts with a knife, separating the florets from the thick center stem. If florets are big, chop them into smaller ones.
  11. Add cut broccoli to the pan.
  12. Simmer for a few minutes and turn off heat.