Crema de verduras: receta de temporada

Chop the garlic, onion, leek, zucchini, carrot, green beans, potatoes, and asparagus.

In a pot, heat olive oil and sauté the garlic and onion until translucent.

Add the chopped vegetables and stir for a few minutes.

Season with cumin, turmeric, and salt.

Add enough water to cover the vegetables and bring to a boil.

Once boiling, reduce heat and simmer until the vegetables are tender.

Blend the mixture until smooth and creamy.

Stir in the baby spinach and cook for a few more minutes.

Serve hot with a poached egg on top and garnish with seasonal mushrooms.

Spice Level:

Dietary

Allergens