Carrot Cream with Apple

The mass is enough as a main meal for one person, as an entrée for two. You can easily double the recipe and vary it with red fennel, kohlrabi, beet, broccoli or celeriac.

Rinse the vegetables, remove the skins and chop into small cubes. Melt the fat in a small saucepan, sauté the carrot and potato cubes in it and pour in the vegetable soup. Cook for about 15 minutes. In the meantime, remove the peel from the apple and grate finely.

Finely grind the vegetables in the saucepan with a blender, adding the milk. Stir in the grated apple and the yeast flakes and season with salt, nutmeg and whipped cream.

Tip. The B vitamins promote the milk flow reflex and are good for the nerves. Carrots and carrot juice also promote milk flow and help meet the need for vitamin A.

Rich in: Vitamin A, C, Calcium, B6, B1 (inexpensive).

Heading: when milk is scarce

about half an hour

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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