A great option for a summer lunch is potato cream soup with greens and vegan cream.
Ingredients:
3 large potatoes, chopped 1 white onion, chopped 100 g watercress 3 pods of leek, thinly chopped 6 garlic cloves, peeled and finely chopped 3 tbsp. l olive oil 50 ml vegan cream Salt and pepper to taste
Recipe:
1. Heat olive oil in a large skillet. Add onions, garlic, leeks and a large pinch of salt. Gently fry.
2. Add the potatoes and cook for a few more minutes. Add water so that it covers vegetables by about 5 cm. Season well with salt and pepper, cover with a lid. Cook for 20 minutes or until the potatoes are very soft.
3. Add watercress and cook for another 5 minutes. Remove from heat. Add cream and use a blender to bring the vegetables to a cream soup.
4. Return to the fire and bring the cream soup to a boil.
5. Serve with crackers by sprinkling the soup with vegan cream.
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