First, heat the olive oil in a pan. Sauté the frozen vegetables well, deglaze with hot vegetable soup and let it boil down a bit.
Add Cremefine, salt, cayenne pepper and herbs, simmer according to the desired creaminess, season to taste and serve the creamed vegetables.
Preparation Tip:
The creamed vegetables can be prepared with any vegetables, including leftover vegetables that are not frozen. Instead of Italian herbs, you can also use spring herbs.
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