Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- - 250 g of nettle
- - 250 g of spinach
- - 2 potatoes
- - 1 shallot
- - 200 g of flakes of low-fat cheese
- - 80 g of oat flakes
- - 1,50 l vegetable broth
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Slice the shallots and sauté with 2 tablespoons of olive oil in a pan with high sides. Add, peeled and thin sliced potatoes and, after one to two minutes, the leaves of nettle and spinach with a little water, left to dry them too. Then You pour in the broth, then continued for 15-20 minutes.
- Puree the vegetables until frothy and not too thick (add more broth if necessary). Add the oatflakes and resume cooking for 5 minutes.
- Let the cream cool, divide it into the dishes and settle in the center of the cottage cheese. Complete with a little olive oil and freshly ground pepper.
