Vegetables cream

Ingredients:

• 1/2 pumpkin peanut (650 g or 1.5 pounds)
• 2 carrots
• 1 branch of celery
• 1 leek
• 1/2 onion
• 3 garlic cloves
• 2 cups of water (500 ml)
• 1 tablespoon of avocado oil
• 1 teaspoon salt
• 1 teaspoon of turmeric
• 1 teaspoon ground cumin
• 1/8 teaspoon ground black pepper

Elaboration:

Peel and chop the vegetables. We put the vegetables and the water in a pot and when it comes to a boil, we cook over medium high heat for about 15 or 20 minutes or until the vegetables are tender. We put the water, the vegetables and the rest of the ingredients in a blender and beat until well-integrated. To decorate, we add a few sprigs of fennel, a little broccoli and some chilli rings.