Vegetable and kefir cream

Ingredients

1 leek

300 g broccoli

100 g kale

1 potato

100 g Quescrem Cream Cheese Kefir Cream Cheese

4 tablespoons EVOO

50 ml water or vegetable broth

Salt and pepper

Topping mix: flaxseeds, chia seeds and pumpkin seeds

Tip

Kefir Quescrem Cream Cheese will give creaminess and a touch of extra flavor, which will make the cream irresistible.

Preparation

Clean the leek and cut into thin slices. Peel the potato and cut into small pieces. Wash the kale leaves and cut them into small pieces. Wash the broccoli and cut into florets. Then, put two tablespoons of oil in a frying pan to poach the leek for 5 minutes. Add the rest of the vegetables and sauté for 5 more minutes. Add salt and pepper to taste and a little water or vegetable stock. Cook over medium heat for 20 – 25 minutes.

Blend the vegetables with a blender and add the cooking broth. If we do not like it to be so thick, we can add a little more water or broth. At this point, adjust salt and pepper if necessary. Serve the hot cream in individual bowls and add two tablespoons of Quescrem Kefir Cream Cheese to each bowl. Then sprinkle with the seed mixture, some mint leaves and a dash of EVOO.