INGREDIENTS:

1 small cauliflower, ½ kg potatoes, 1 small broccoli, 2 carrots, 1 small onion, 1½ litre water, 1 can peas, 1 dl plant-based cooking cream, 2 tablespoons flour, 1 tablespoon mixed spices, ½ teaspoon parsley, 1 teaspoon chives, ½ teaspoon ground nutmeg, 2 tablespoons salt, 1 bunch spring onions

PREPARATION:

Chop vegetables into 2 cm pieces. Chop carrots into smaller pieces. Put vegetables in boiling water and let it cook. Add rinsed and drained canned peas. Add remaining ingredients and cook for a minute. Add finely minced spring onions at the end of the cooking process. Blend with stick blender.

Photo: Maja Sokolean
Cooked by: Anita Euschen

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