Onion cut into small cubes, carrots grate on a coarse grater. Fry the vegetables in vegetable oil directly in the pan until al dente.
Cut the legs into the lower leg and thigh. Add to the vegetables and fry for another 10 minutes, stirring occasionally. Then pour in cold boiled water and add the Bay leaf.
As soon as the soup boils, add salt and sliced potatoes. Stir. Turn down the heat. 10 minutes before the soup is ready, add the cauliflower inflorescences and peas (pre-draining the liquid).
