A wonderful creamy soup with fluffy semolina dumplings.
If the soup is too thick for you, thin it out with water, cream or milk (plant milk works too).
I don’t normally weigh the cauliflower or broccoli when making this soup, because I prefer to use whole vegetables and adjust the seasonings around them. However, the combined weight of the two used in this recipe is about 700 grams (1 1/2 pounds). To get that rich broccoli taste, never use less broccoli than cauliflower, I always try to aim for more broccoli than cauliflower. On the other hand, the cauliflower gives the soup that bite and thickness it needs, so use at least 1 part cauliflower for 2 parts broccoli.
My favorite pot to cook this in is the 4-quart Staub cocotte. I like this one because the lid is heavy and doesn’t move during cooking. But any large pot works, as long as its volume is about 4 liters (4 quarts) or more.