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Leeks and oat cream

  • Preparation: 30 minutes
  • Ready In: 60



1 cauliflower of medium size

100 g wholemeal oat grains

1 leek

1 celery stick

1 carrot

700 ml (approx) vegetal broth

coconut oil q.s.

salt q.s.

chili pepper q.s.


  1. Soak the oat in a cup with water for 1 hour. Heat a couple of tablespoons of oil in a saucepan, then add the chopped leek, the celery and the diced carrot. Cook for 3/4 minutes.
  2. Add the sliced cauliflower and a pinch of salt, leave to flavor 2 minutes, then cover with 400 ml of vegetable stock and cook for about 20 minutes.
  3. Halfway through cooking, whisk and add the oats pouring the rest of the vegetable broth to adjust the consistency and continue cooking. Remove from the heat and taste, adjust salt and distributed in bowls, adding a little oil and chilli to taste. Serve immediately.


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