Info
Preparation time15’
Cooking time40’
Level of difficultyMedium
300 gr. sweet potato, with its skin, cut into pieces
200 gr. broccoli flowers
2 large carrots, cut into slices
1 onion, peeled and cut into 4 pieces
½ clove of garlic, peeled and cut into 4
30 gr. olive oil
salt and pepper
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon bukovo
1 litre of water
1 cube of mushroom broth
1. Preheat the oven to 180 ° C.
2. Place a piece of greaseproof paper in a pan and put on it the chopped vegetables with the olive oil. Season with salt and pepper, sprinkle with oregano, cumin and boukovo. Put in the oven for 40 minutes.
3. Put the water into a saucepan and heat it. Add the mushroom broth and stir.
4. After 40 minutes, remove the pan from the oven and put the vegetables in the pot with the water. Let the mixture boil for 1-2 minutes.
5. Put the soup in portions in a blender and beat to make a velvet soup. Heat well before serving.
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