Ingredients
- 6 carrots
- 1 leek
- 2 tomatoes
- 1 zucchini
- 1 onion
- 10 cl of heavy cream
- 10 g of butter
- 1 bouillon cube
- 1 turnip
- 2 potatoes
- 1 celery branch
Preparation
- Peel and cut all the vegetables into large cubes. Rinse and finely chop the leek.
- Place the butter, leek, and onion in the Cookeo pot and sauté them on the “brown” mode / during preheating while stirring constantly.
- Add the other vegetables and the celery branch. Cover with water, crumble the bouillon cube, and start cooking on the “pressure cooking” mode / for 20 min.
- Puree in a blender or with an immersion blender, being careful not to scratch the pot, then add the cream and serve hot.
Utensils
- 1 Cookeo Bestsellers
- 1 blender Our selection of the top 5 blenders in 2021
- 1 mixer Bestsellers
- 1 kitchen scale Top-rated kitchen scales