SOUP WITH ZUCCHINI, CARROTS AND CURRY

 
INGREDIENTS

• 3 courgettes
• 3 carrots
• 2 potatoes
• Water
• 2 teaspoon curry
• 20cl liquid cream 4%

 
DIRECTION
 

•  Peel and cut the vegetables into slices.
• Cover with water.
• Bake 20 minutes in a pressure cooker.
• Add the cream.
• Mixer.
• Add the curry and mix well.
• Serve and sprinkle with wildflowers.