Healthy recipes are a must at the beginning of the year. And even though we have already started this year, we still find some Christmas leftovers in the fridge, so this light cream is perfect to balance our diet.
Servings for 2
In a saucepan, fry the onion and garlic with a tablespoon of olive oil. When golden brown, add the chopped celery, the diced apple and potato, and the cauliflower florets.
Add salt and pepper, toss, and pour the vegetable stock into the saucepan.
Cook over low-medium heat until the vegetables are tender (20–25 minutes approximately).
Add the plant-based drink and yeast. Add salt to taste.
Blend all the ingredients until smooth.
Garnish with seeds and fresh parsley and serve hot.
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