Clean broccoli and cauliflower, wash and cut into florets. Peel thick stems and cut them into large cubes
Cook the whole cabbage in approx. 600 ml boiling water covered with stock for 10-12 minutes. After about 5 minutes, remove a few florets
Roast the nuts without fat, remove. Pluck or cut toast into pieces and roast in hot butter until golden brown. Mix in nuts
Finely mash the soup. Stir in the sour cream and season to taste. Heat the broccoli and cauliflower florets. Serve the soup with nut croutons