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Cream of carrot and potato with wholemeal rye croutons

ingredients

servings

6

Carrots

6 unit

Potatoes

4 unit

Onions

1 unit

Bouillon cube, vegetable flavour

1 unit

Extra virgin olive oil

to taste

Rye flour bread

200 grams

soups from Italy

Cream of carrot and potato with wholemeal rye croutons

Cream of carrot and potato with wholemeal rye croutons

vegan with gluten high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of carrot and potato with wholemeal rye croutons

Cream of carrot and potato soup with croutons wholemeal rye.

Cream of carrot and potato with wholemeal rye croutons step 1

step 1

Peel the potatoes and carrots, cut into pieces and also cut the onion and then put the vegetables in a large pot with water and also add the nut. Boil until the vegetables are cooked.

Cream of carrot and potato with wholemeal rye croutons step 2

step 2

At this point with the immersion blender to pass all sure that there are no pieces of vegetables, leave on the fire for about 15 minutes.

Cream of carrot and potato with wholemeal rye croutons step 3

step 3

Cut into small squares a slice of wholemeal rye bread and put them in a pan of dirty oil, make them just browned then remove from heat.

Cream of carrot and potato with wholemeal rye croutons step 4

step 4

Serve the cream with a dash of extra virgin olive oil raw, croutons and a sprinkling of grated cheese, if desired.

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