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Cream with vegetables and mint leaves

ingredients

servings

1

Onions

1 unit

Garlic

1 wedge

Peas

400 grams

Courgette

2 unit

Potatoes

2 unit

Spinach

250 grams

Fresh mint

1 spoon

Extra virgin olive oil

to taste

Iodized salt

to taste

Bouillon cube, vegetable flavour

1 unit

soups from Italy

Cream with vegetables and mint leaves

Cream with vegetables and mint leaves

vegan high in fiber source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream with vegetables and mint leaves

Really delicate and really nice that typical sense of chilly issuing mint. Must try.

Cream with vegetables and mint leaves step 1

step 1

In a pot, much better if clay, sauté the garlic and onion in oil, then add the potatoes and zucchini thinly sliced ​​with a mandolin, even frozen peas and spinach.

Cream with vegetables and mint leaves step 2

step 2

Add hot water to cover the vegetables, nut or salt and cook about 15 minutes then add the mint leaves and cook another few minutes.

Cream with vegetables and mint leaves step 3

step 3

At this point, with the immersion blender, pass the vegetables until creamy, add salt and pepper lightly and cook another five minutes.

Cream with vegetables and mint leaves step 4

step 4

Serve warm with a drizzle of extra virgin olive oil and mint leaves as a garnish and, if desired, with toasted black bread croutons.

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