| ½ stalk | broccoli |
| 1 bag | spinach |
| ¼ stalk | cauliflower |
| 85 g | carrots |
| 250 g | water |
| 250 g | heavy cream |
| 1 tbsp | sunflower oil |
| chicken stock | |
| 4 stalks | button mushrooms |
| 2 cloves | garlic |
| 3 slices | cheddar cheese |
roast the garlic and mushrooms till burn spots appear then set aside.
cut the vegetables to small chunk pieces so it cooks faster. add the oil into the pot & toast in the veggies. Sautee for a bit & add water and cook till simmer for 8 min. the water help even out the cooking process.
turn the heat off and put the roasted and cooked ingredients in a blender and blend till smooth. then transfer them back into the pot and scrape some leftover using spatula.
continue cooking the puree then add the remaining ingredients. then your are done! the kids will love it!
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