For the cauliflower and broccoli salad, wash the cauliflower and broccoli and cut into small roses.
Bring half of the vegetable soup to a boil in each of 2 small saucepans. Steam the cauliflower florets in one of the pots for about 8 minutes, and the broccoli florets in the soup for about 4 minutes with the lid closed.
Strain the vegetables and collect the liquid.
Mix the drained soup with yogurt and whipped cream, season with pepper, nutmeg, salt and a pinch of allspice.
Arrange the cauliflower and broccoli florets on plates and pour the sauce over them.
Serve the cauliflower-broccoli salad lukewarm.
Preparation Tip:
Cauliflower broccoli salad is a quick and healthy lunch!