Rich and easy recipe for vegan zucchini cream. Perfect for taking warm in the cold months as a starter.
Ingredients
• 2 zucchini
• 1 large potato
• 1 onion
• Soya milk (optional)
• Olive oil
• Nutmeg
• Salt and pepper
Preparation
Peel, wash and cut the potatoes, onion and zucchini (you can leave them unpeeled) into large pieces.
All lightly sauté in a little oil. Add spices to taste and water, uncovered completely, and place over high heat until it boils. Cover and let a few minutes over medium heat, just until soft.
Bat, throwing a splash of vegetable milk (or a piece of tofu). This will give a creamier texture, and help you fix if you've gone too thick.
Comments RecipeServe hot, accompanied with a fried crouton or toast.
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