Ingredients

• 1/2 kg potatoes, e.g. young
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 garlic cloves
• 1 liter chicken or vegetable broth
• 1 small young cauliflower or 1/2 medium
• 1/2 red bell pepper
• 1/3 teaspoon turmeric powder
• 200 g 18% or 30% sour cream
• chives, dill
• feta cheese

Preparation

1. In a pot with a thick bottom on olive oil and butter sauté for about 3 minutes peeled potatoes cut into cubes. Add peeled garlic pressed through a garlic press or grated, stir and sauté together for about 1 minute.
2. Pour in hot broth and bring to a boil. Reduce heat, add cauliflower florets, red bell pepper cut into cubes and turmeric. Season with pepper.
3. Cover and cook for about 10-15 minutes until vegetables are tender.
4. Pour in sour cream, add chopped chives and dill and heat slowly for about 2 more minutes. Serve the soup with crumbled or crumbled feta.