Vegetable cream with smoked bacon.

Elaboration:

1. Wash, peel and chop the carrots, leek, onion and potatoes.
2. In a large pan, heat a drizzle of olive oil and sauté the onion and leek until soft and golden brown.
3. Add the carrots, potatoes and diced courgette and fry for a few more minutes.
4. Pour in the vegetable stock and simmer over medium heat for about 20-25 minutes or until the vegetables are tender.
5. While the vegetables are cooking, in a separate pan, cut the smoked bacon into small pieces and fry in its own fat until crispy. Remove and set aside on absorbent paper.
6. When the vegetables are ready, blend everything with a blender (or Thermomix) until smooth and homogeneous. Adjust the salt and pepper to taste.
7. Serve the cream hot in bowls and top with crispy bacon for a touch of flavour and texture.

Calories and nutritional data (per approximate serving):

• Calories per serving: 220 kcal
• Fat: 14 g
• Carbohydrates: 18 g
• Protein: 5 g

Additional advice:

• You can change the proposed vegetables for others of your choice.
• If you prefer a lighter cream, you can replace part of the vegetable stock with water.
• You can add a tablespoon of cooking cream to the cream to make it even smoother and creamier.
• If you want a vegetarian version, omit the bacon and add croutons as a crunchy substitute.