Rich in vitamins C and K, prebiotic fibers, and essential nutrients to support digestion, promote a flat stomach, and enhance overall well-being.

Ingredients (serves 4):

• 2 potatoes
• 750 g broccoli
• 2 leeks
• 1 onion
• 1 clove garlic
• 200 ml coconut cream
• 1 vegetable bouillon cube
• Nutmeg
• Salt and pepper

Preparation (30 min):

1. Cut the vegetables and potatoes into pieces, chunks, and small florets. Roast a few broccoli florets in the oven with a little olive oil.
2. In a pot or casserole, cook the vegetables in the vegetable broth.
3. Simmer for 20–30 minutes until the vegetables and potatoes are tender.
4. Drain the vegetables, reserving a little broth.
5. Blend the vegetables with the coconut cream. Serve hot, topped with some roasted broccoli florets.