Ingredients:
Zucchini – 1 pc.
Cauliflower – 1/2 pc.
Carrot (small) – 1 pc.
Dried wakame seaweed (or any other) – 10 gr
Cream – 20 ml
Vegetable broth or boiling water.
Salt, pepper to taste
Grate carrots and fry in a pan (using oil or a few drops of water), add finely chopped cauliflower and zucchini, pour the broth or boiling water and cook over low heat for 20 minutes. At the end of cooking, salt and blender until smooth, then add cream, bring to the boil and turn off. Add seaweed. After 5-10 minutes you can taste it. If you don’t have seaweed, then fenugreek spice, aka “hay fenugreek” in leaves (not grains) works very well with this soup.
Have a nice meal!
