|½ medium-sized head||Cauliflower|
|½ medium-sized head||Broccoli .|
Cut peeled potatoes, carrots, bell pepper, and onion into cubes. Cut the cauliflower and broccoli into florets. In boiling water (1.5 liters) put potatoes, carrots and oil – cook until partially tender, add the cauliflower and broccoli. Cook until all vegetables are tender. Soup should be transparent – it tastes best this way. When serving, sprinkle with finely chopped herbs.