Peel, wash and cut the carrots into thick slices. Clean, wash and cut the cauliflower into florets. Peel and finely chop the onion. Wash potatoes and cut into small pieces. Boil everything in 1⁄2 l water with 1 teaspoon salt.
Cover and cook for about 15 minutes.
Rinse the prawns in a sieve and drain them. Sort the spinach, wash and drain. Clean and wash radishes and slice them into thin slices. Wash herbs, chop finely. Stir 100 ml milk and flour until smooth.
Pour the rest of the milk into the vegetables and bring to the boil again. Add frozen peas and mixed milk while stirring and bring to the boil. Continue to simmer for about 5 minutes.
Season soup with salt, pepper and lemon juice. Stir in spinach, shrimps and approx. 3⁄4 of the herbs. Sprinkle with radishes. Served with: rye bread with butter and other herbs