Creamy Cauliflower and Carrot Soup

Ingredients

• 300 g Cauliflower
• 200 g Carrots
• 600 ml Water
• 20 g Butter
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. Step 1

   Peel and slice the carrots into rounds, cut the cauliflower into florets.

2. Step 2

   Melt the butter in a pot and add the vegetables, cook for 2 minutes, stirring.

3. Step 3

   Pour in the water and bring to a boil, then cook for 12 minutes until the vegetables are very tender.

4. Step 4

   Blend the soup until smooth and creamy.

5. Step 5

   Season with salt and pepper to taste, then serve.