Spring soup

INGREDIENTS

• Half a teaspoon of basil
• Half a teaspoon of savory
• A pinch of nutmeg
• 2 tablespoons of lemon juice
• A pinch of cinnamon
• Broth
• Water
• 2 cups of pumpkin
• 3 potatoes
• Cauliflower
• A quarter of a cabbage head
• Zucchini
• Onion
• 2 cloves of garlic

METHOD

1. We chop onion, garlic, zucchini, and pumpkin. Cauliflower is divided into florets, and cabbage is sliced ​​traditionally. Potatoes are peeled and diced.
2. We cook the vegetables with herbs and spices in a pot for about half an hour until the pumpkin is soft, almost falling apart. We stir and add broth to taste.
3. When the soup is thickened, we add lemon juice and adjust the seasoning if necessary.