Cream soup of peas and cabbage

400 g broccoli

400 g cauliflower

400 g frozen or fresh green peas

1.5 l broth

sour cream

pepper, salt, herbs

Cauliflower and broccoli into florets to disassemble. Bring broth to a boil, and then lower it all the vegetables and cook for 20-25 minutes. Ready soup to cool slightly, whip in a blender, add salt and pepper and again warm, not boiling and stirring constantly. Serve the soup with sour cream, sprinkled with chopped herbs.