Rinse the vegetables, remove the peel and cut into small cubes.
Melt the fat in a small saucepan, sauté the diced carrots and potatoes and pour in the vegetable soup. Cook for about 15 minutes.
In the meantime, peel and finely grate the apple.
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 the 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.
The mixture is enough as a main meal for one person, and as an entrée for two. You can easily double the recipe and vary it with red fennel, kohlrabi, beet, celeriac or broccoli.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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