Simmer the leek in a large pot with butter and olive oil. Add the carrots and parsle.Fry and stir for about 3 minutes. Add the mushrooms and fry with the remaining vegetables
Add hot stock and bring to a boil. Cook covered for about 5 minutes.
Add the beans and cauliflower florets. Season with salt and freshly ground pepper.
Cook, covered, for about 15 minutes, until the vegetables are tender. Finally, add the chopped dill
Put the soup aside from the heat and mix with cream. Serve with carrot dumplings and parmesan flakes