Cauliflower / beetroot soup with spring onion and fennel

Ingredients for Cauliflower / beetroot soup with spring onion and fennel

Instructions for Cauliflower / beetroot soup with spring onion and fennel

To prepare the Cauliflower / beetroot soup with spring onion and fennel recipe, please follow these instructions:

Cut the vegetables into smaller pieces and season them with a little oil.
Crumble a vegetable cubillion dice into the pan and add the water.
Add spices and season with salt and pepper.
Lay the lid on the pot and let it boil for 45 minutes.
Blend the soup with a spelled blender.