At home we take advantage of Sundays to cook. We like to prepare a vegetable dish and some cream in the morning to be calmer during the week. East zucchini and carrot cream It is the one we prepared this last week, do you dare to prepare it too?
This cream is very simple to prepare, nutritious and light. It also does not carry any product of animal origin among its ingredients, so it is suitable for a vegan diet. You can serve it with some classic croutons, with some minced pistachios or like me, with some simple ones.
Zucchini and carrot cream
This zucchini and carrot cream is healthy and light. Free of animal products it is appropriate for a vegan diet.
Author Maria
Recipe type: Entrance
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 teaspoon of extra virgin olive oil
- 1 Zucchini
- Carrots 2
- 2 leeks
- 1 large potato
- Water
- Vegetables soup
- Salt and pepper
Preparation
- We clean the vegetables and we peel them. Cut the zucchini, carrot, leeks and potatoes into pieces.
- We put the oil in a saucepan and sauté for 2 minutes vegetables to brown a little.
- Then we pour water and broth until the vegetables are covered and bring to a boil.
- Once it boils we lower the heat and we cook over medium / low heat 20-30 minutes.
- Then we crush all the ingredients -adding more water if necessary- and we correct the salt point.
- We add a little pepper black, stir and serve with croutons, nuts or seeds.