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Cream of broccoli and kale with crispy purple carrots

ingredients

servings

2

Beetroot

2 unit

Kale or black cabbage

200 oz

Broccoli

200 oz

Shallots

1 half

Sesame

to taste

Extra virgin olive oil

to taste

Iodized salt

to taste

Bouillon cube, vegetable flavour

1 unit

Black pepper

to taste

soups from Italy

Cream of broccoli and kale with crispy purple carrots

Cream of broccoli and kale with crispy purple carrots

vegan high in fiber source of C vitamins

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of broccoli and kale with crispy purple carrots

Hot, tasty, healthy, it was just what I needed to detoxify my body from junk ingurgitate in three days of England! A blessing and a great comfort food! And a simple and easy recipe, just long enough to cook the vegetables steamed and then mix all together! Let's see how to do ..

Cream of broccoli and kale with crispy purple carrots step 1

step 1

First clean and wash the vegetables and cook broccoli and cabbage steamed. I Varoma I cooked in the Thermomix, by entering into the jug 1 liter of water with a nut, 20 min. Vel 1 Temp Varoma.

Cream of broccoli and kale with crispy purple carrots step 2

step 2

Meanwhile, peel the carrots and cut into julienne. Blow them up non-stick pan with a little oil. Add at the end sesame seeds.

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Cream of broccoli and kale with crispy purple carrots step 3

step 3

When the vegetables are cooked, blend them well (with Thermomix 1 min. Vel 8). If you add a ladle of the cooking water until you get the desired creaminess.

Cream of broccoli and kale with crispy purple carrots step 4

step 4

Season with salt and pepper, add dellolio virgin raw and serve with the purple carrots with sesame seeds.

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