Today a cream of vegetables prepared in a heartbeat, very good, slight, with a velvety texture but made interesting by the crunchy Nuts. And is a vegan, that is, does not contain any food of animal origin. As you know I eat very little meat, While I love the fish. I've been a vegetarian for a long time and my power supply, today, is mainly based on vegetables, fruit, carbohydrates, eggs, cheese and fish. Let's say that I follow the Mediterranean diet. I am, however, noting that many of my recipes are vegetarian (Sicily with its use of vegetables is in my opinion ontologically devoted to vegetarianism) and which of these many are also easily vegan twist rivisitabili. Today I tried to prepare a vegan soup from the outset and the result was very good: Swiss chard, leeks, potatoes, garlic, Ginger and spring onions with a good oil (I use an olive cultivar Nocellara del Belice), homemade wheat bread croutons and lots of crunchy seeds (nuts, pumpkin, Lino, Sesame, Sunflower) they don't need anything else. Except much black pepper! Obviously if you want you can add shredded cheese or a little’ sour cream, but I recommend you try the cream as it is, you will be amazed.
Ingredients for 4 people:
- 500 grams of spinach
- 200 grams of potatoes
- 2 leeks
- 2 spring onions
- 1 clove of garlic
- a piece of fresh ginger (1 centimeter of root around)
- extra virgin olive oil as required
- salt and black pepper as required
- vegetable stock or water
- nuts, flax seeds, pumpkin seeds, sunflower seeds, black and White Sesame as required
- 4 slices of homemade bread for croutons
Clean the beets from filaments and wash them under running water with care (usually I'm very earthy). Then ask you chunks. Peel potatoes, wash them and make them into small pieces. Clean and coarsely chop leeks, spring onions (putting aside the green parts for seal), garlic and fresh ginger.
Saute leeks, spring onions, garlic and ginger in a saucepan with the olive oil until it will wilt slightly. Add the potatoes and Swiss chard. Add the stock or water (not too, because the chard water release, fairies can always add another little), season with salt and cook until the ribs and potatoes will not hold (20-30 minutes).
Blend the soup until it is smooth and creamy. Condirla con olio extravergine e pepe nero macinato fresco e aggiustare eventualmente di sale .
Tagliare il pane a dadini e tostarlo in una padella con poco olio extravergine. Tostare tutti i semi e la frutta secca.
Servire la crema di bietole, porri e patate con i crostini di pane, i semi e le noci tostate e le parti verdi dei cipollotti tritate finemente. Bon appétit!