Bake the whole potato in an oven preheated to 220 ° C for 25 - 30 Minutes, depending on size.
Combine grated carrots and cabbage and season with oil, salt and pepper.
In the pan, put the broccoli inflorescences and pour vegetable broth or boiling water so that it covers the cabbage.
Bring to a boil and cook over medium heat for about 15 Minutes
if the cabbage was fresh, and 10 Minutes
if frozen. Fill peas 5 Minutes
before the end (he needs less time).
While boiling cabbage and peas, grease the pan with a piece of butter (for this, you can heat the pan a little and use a pastry brush). In a preheated frying pan, oiled, sauteed the onion until golden.
Reduce heat and add cream to onion. Stew, stirring, for several minutes, preventing the cream from curling.
Remove cabbage and peas from the fire, drain the liquid into a separate bowl. To cooked cabbage and peas add onion and cream mass and 4 tbsp. l broth. Puree in a blender until smooth. Add more broth if necessary.
In hot cream soup add salt, pepper and lemon juice to taste. Sprinkle crumbled cheese on top.