Vegan cream with arugula and pomegranate

If there is something good about him autumn is that in the garden we can find very special products. In this vegan cream with pomegranate and arugula we are going to use two seasonal products that are now at their best.

We start with the apple which, although it is on the market all year round, is typical of these months. Now is when the native varieties are crunchiest, flavorful and juiciest. Nothing like taking a good bite out of an appetizing apple and being able to enjoy its good qualities.

The other autumn fruit is pomegranate. It goes very unnoticed even though it is a real antioxidant bomb. Its grains are full of beneficial health properties. It helps us to have healthier skin, promotes blood circulation, reduces blood pressure, helping to prevent heart disease. It is also diuretic so it improves the elimination of water and salts through the kidneys. It is also known to control diarrhea, stimulate appetite and relieve a sore throat. In short, a real gem that is also grown in our country.

To the benefits of these two ingredients, we must add that today's recipe also includes leek and potato, so although our vegan cream with pomegranate and arugula is very simple, it must be taken into account and included in the this week's menu not only for nutrients but also for economics.

Vegan cream with arugula and pomegranate

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A simple cream with many nutrients.

• Mayra Fernandez Joglar

• Recipe type: creams
• Calories: 300
• Rations: 2

• Cooking time: 33M
• Total time: 33M

Ingredients

• 25 g olive oil
• 1 and 1/2 leek
• 400 g of vegetable broth
• 1 medium potato
• 1 medium apple
• 1/4 of pomegranate
• 8 rocket leaves

Preparation

1. We heat the oil for 2 minutes, 100º, spoon speed. While we are cleaning the leeks and cutting them into not very thin slices.

2. Next we poach the leek by programming 10 minutes, 100º, spoon speed. We take the opportunity to peel and wash the potato and apple. We will chop them big.

3. After time we add them to the glass along with the vegetable broth. We cook everything together for 20 minutes, 100º, speed 1.

4. While the Thermomix works, we can shelling the pomegranate and washing and drying the arugula leaves that we will use for decoration.

5. At the end of the time, we let the temperature drop a little and we grind for 1 minute, speed 10. We adjust the salt and sprinkle white pepper.

6. We distribute into bowls and decorate with some grains of pomegranate and the arugula that we already have prepared.

More information - Leek, carrot and potato cream

Adapt this recipe to your thermomix model