Vegan Creative Cuisine: Minestrone with aubergine and potato
Posted on Nov 8 2011 at 03:36:12 AM in Health
We open our Vegan Creative Cuisine section with a simple and spectacular recipe, ideal for the most discerning palates. A delight for the autumm!
Chop the vegetables, crush the garlic cloves and put the mixture in a pot with cold water in order to prepare the vegetable stock. In this case, the stock will cook for several hours so that we obtain highly concentrated flavours. Please note that after 20 minutes boiling, the vegetables lose almost all nutrients. It is up to you how to cook this stock. Once the stock is ready, we strain it and put it aside.
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