Carrot and spinach-parsley smoothie


2 carrots
10 stalks of parsley
10 stalks of spinach
1 potato
1/4 cup of soya milk
1/2 stock cube.

Peel and cut the carrots and potatoes into dices. Cook them for 10 minutes with a quarter of a stock cube until soft.
Smash the potato and carrots with two tblsp of the cooking water.
Mix the parsley, the spinach with the milk and the rest of the stock cube. Cook for 5 minutes to thicken a bit the mixture.
Let the two mixture cool down in the fridge for more than 2 hours.

Then, set gently the two mixture one on top of the other. Enjoy!

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One Response to “Carrot and spinach-parsley smoothie”

  1. Carrot and parsley smoothie (or soup?) « Experiments in dessertarian cooking Says:

    […] enjoyed the taste of this cooled soup or carrot and spinach-parsley smoothie.Hey, sorry for the delayed post! But it’s my last week here…so I’m out most of […]


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