Cream green bean soup

VERDEAT

Ingredients (4 servings)

Finely chop the potatoes, carrots and beans, then pour the broth over them and cook until tender. Season as desired.
When the vegetables are soft, blend everything with a cream blender.
Pour the finished cream soup into plates, and then sprinkle with sunflower seeds (1 tablespoon per serving) and fresh parsley.

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