Summary

Ingredients

• g 1,500 potato (s)
• 250 g mushrooms, fresh
• 1 liter vegetable broth
• 3 tablespoon coconut milk
• 40 g processed cheese with salami flavor, reduced fat

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Instructions

1. Peel the potatoes, wash them thoroughly, cut them into small pieces and put them in the pot. Slice the mushrooms and add to the potatoes. Cover the potatoes and mushrooms with the vegetable stock.
2. Let everything boil until soft, remove the saucepan from the plate and puree the contents.
3. After pureeing, add the 3 tablespoons of coconut milk and 40g of processed cheese and simmer until the processed cheese has melted.
4. LF30: 5.97%