For the cauliflower soup, wash the cauliflower and divide into small florets. Peel the potatoes and cut into cubes. Peel and coarsely grate the carrots.
Heat oil in a pot and fry the grated carrots. Fry the cauliflower and potatoes briefly, sprinkle with flour and fry.
Pour in a good 1 l of water, stir in the vegeta and salt and cook until al dente. Finally, stir the parsley into the cauliflower soup.
Preparation Tip:
With brown bread croutons the carfioli soup is especially delicious.