Vegetable, ginger and turmeric cream with quail eggs

🌱INGREDIENTS. - 150g carrot (2 units approx.) - 100g pumpkin - 100g peeled zucchini - 120g potato (1 small piece) - Fresh turmeric (a small piece of root) - Fresh ginger (a small piece, 1 cm thick approx.) - EVOO (extra virgin olive oil), salt. On top: - 2 quail eggs - Oregano, thyme and pepper powder. - Optional: you can add coconut milk (the cooking kind) because it has a great flavor and pumpkin seeds. 🌱 PROCEDURE Peel all the ingredients of the puree and add them to a pot with a little bit of EVOO and salt. Sauté for about 3 minutes to get the flavor.

2. Cover all the vegetables with water and cook them until they are soft (mine took about 25-30').

3. Remove the cooking water (if there is any left over, I just add it) and blend the vegetables. Gradually add the cooking water until you get the texture you like.

4. Serve and add the quail eggs (previously cooked for about 3'), the coconut milk, the spices and the seeds.