Potato Cream Soup

Ingredients:
Amount to 4 servings
1 medium sweet potato
5 potatoes
2 red peppers
3 carrots
150 gbroccoli
1/3 head celery
½ bunch fresh dill
½ bunch fresh parsley
40 g alfalfa sprouts
1 g. Himalayan salt

Spices:
½ tsp turmeric
½ tsp fenugreek
½ tsp cumin
½ tsp asafetida
1 tsp paprika
1 pinch cayenne pepper

Preparation:
Cut all vegetables into large pieces. If the potatoes are old, peel them. If potatoes are fresh, it is advisable to cut them without peeling them.
In a cooker place the grid for steam and water to reach the grid. Once the water boils, put in the grid for steam the chopped vegetables: 1 yam,5 potatoes, 2 red peppers, 3 carrots, 1/3 head of celery.
Steam the vegetables for 10 minutes. Add to them the cut 150 gbroccoli and stew with the other vegetables for 5 minutes. Remove the cooker from the heat and let the vegetables in it for another 5-10 minutes.

Place in a blender jar all steamed vegetables, the broth of steamed vegetables, ½ bunch fresh dill, ½ bunch fresh parsley, 35 g alfalfa sprouts, 1 g Himalayan salt, ½ tsp turmeric, ½ teaspoon fenugreek, ½ tsp cumin, ½ teaspoon asafetida, 1 tsp sweet paprika, 1 pinch cayenne pepper.
Blend the Ingredients until a cream soup.
Sprinkle with 5 g alfalfa sprouts.
Potato cream soup is ready!
 

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