- 1 parsnip
- 50 g of cauliflower
- 150 g of cooked chestnuts
- 300 g of water
- 1 vegetable stock cube
- 2 tbsp of paprika
- 10 cl of liquid cream
- A few stalks of parsley
Peel the parsnip and cut it coarsely.
Cut the cauliflower, if necessary.
Chop the parsley.
In a pot of boiling water, add the vegetable stock cube and the parsley. As the broth returns to a boil, add the cauliflower, parsnip and chestnuts and let cook for 25 minutes.
At the end of cooking, pour the vegetables and the remaining stock water into a blender and add the cream and paprika.
Blend until smooth and poor in the MB Li bowl.