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Ingredients:

  • 5 medium carrots, cut into 1-cm coins
  • 3 sweet potatoes, cut into pieces
  • 1 onion, coarsely chopped
  • 2 tbsp FCP olive oil
  • 1 bay leaf
  • 2 garlic cloves, crushed and finely chopped
  • 1 tsp herbes de Provence
  • 6 cups vegetable broth
  • Herbamare® Original and pepper to taste

Preparation:

Brown the onions and garlic. Incorporate the other ingredients, cover and cook over low heat for about 30 minutes. Purée the soup in the food processor until it reaches a creamy consistency.

 

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