INGREDIENTS
- - 2 medium potatoes
- - 2 leeks
- - 350 g of sprouts of Brussels
- - 600 ml vegetable stock
- - 400 ml oat milk (or vegetable)
- - 4 C cream of oats (or vegetable)
- - 4 C pumpkin sprouts
- - salt
- - pepper
- To serve:
- - 100 g of croutons
- - 1 small bunch of parsley
INSTRUCTIONS
- Peel the potatoes, wash and dry them, then cut them into dices. Trim the leeks, keeping the green part, wash well and slice. Clean and wash the sprouts, then halfen them.
- Boil the broth with oat milk. Combine the prepared vegetables, bring again to a boil and lower the heat.
Cook for 20-25 minutes until the potatoes are soft. - Add the sprouts to the soup and work it all with the hand blender.
- Add the cream of oats and put the soup on the stove. Let it warm briefly over low heat. Adjust salt and pepper.
- Arrange in soup dishes.Add the croutons and sprinkle with the washed and chopped parsley.
