Carrots Pureed Soup with Parmesan Flakes

Ingredients for cooking

150 gr potatoes
600 gr carrots
50 gr onion
30 gr celery
250 ml Hoplà Soy Drink
1 teaspoon of rosemary
Evo oil
Salt, black pepper
Reggiano Parmesan

Preparation

Clean the potatoes and the carrots, wash and chop.

Lightly fry the minced onion and celery in a saucepan and then add potatoes and carrots.

Fill the saucepan with water, add salt, black pepper and simmer for 30-40 minutes. Remove from the heat, wait few minutes and blend. Pour it back in the saucepan, add 250 ml of Hoplà Soy Drink and flavour with rosemary. Count 10 minutes from the start of the boiling and stop the cooking. Remove the rosemary from the pureed soup, pour an oil drop in, dust with black pepper and parmesan flakes and serve.

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