Veloute carrot soup with BIO broccoli microgreens

Ingredients:

• 500 g. Carrots
• 100 g potatoes
• 200 g. Whole milk yoghurt
• 1 pc. 1 dried onion
• 25 g BIO broccoli vegetables
• ½ tsp. salt
• 1 tsp. turmeric
• 1 tsp. black pepper
• 2 tbsp olive oil

For this recipe, we used:

Instructions:

1. Peel and slice the carrots, potatoes and onion.
2. Heat the oil in a saucepan over medium-high heat and sauté the onion until soft.
3. Then add the turmeric, salt and pepper and continue to stir.
4. Finally, add the carrots and potatoes and stir for another 3-4 minutes.
5. Add 1 litre of hot water and bring to the boil.
6. When the water boils, reduce the heat to medium-low, cover with a lid and leave for 25-30 minutes until the vegetables are tender.
7. Once the vegetables are done, remove the pot from the heat and whisk the soup with a hand blender until it becomes velvety.
8. Return the soup to medium heat and stir until it comes to a boil again.
9. Serve in bowls with a large tablespoon of yogurt, microgreens and freshly ground pepper.