Creamy, delicate puréed soup, made with carrots and èVita Armonia Gourmet Melrose potatoes, with their pink skin and orangey-yellow flesh, and mussels, for a winter dinner!

Ingredients for 4 people 
èVita - Armonia Gourmet Melrose potatoes, 400g 
Carrots, 300g 
Onion, 1
Garlic, 3 cloves
Mussels, 1kg 
White wine, 50ml
Parsley, 1 sprig
Vegetable stock, as required 
Extra virgin olive oil, as required 
Chives, to taste
Poppy seeds, to taste 
Pomegranate seeds, to taste 
Table salt, to taste 
Black pepper, to taste
 
Preparation
Wash the potatoes thoroughly, peel them, dice them and put them to one side. Rinse the carrots as well, peel them, dice them and put them to one side. Peel and finely chop the onion and lightly fry it with the extra virgin olive oil and a clove of garlic in a saucepan large enough to fit the other ingredients too. 
 
Add the potatoes and carrots and fry everything for about ten minutes over a gentle heat, stirring from time to time. Add the hot vegetable stock and leave it to cook over a low heat for another 20-25 minutes. Season to taste with fresh ground pepper and salt. 
 
In the meantime, thoroughly clean the mussels and put them in a pan with some extra virgin olive oil and two crushed cloves of garlic, then cover the pan with a lid. When they start to open up, simmer them with the white wine and add the chopped parsley. Once they are all open, turn off the hob.
 
Once the time required is up, turn off the hob used for the pan as well and transfer everything into a large bowl, then use a hand-held blender to reduce the vegetables into a cream. You can now start plating up: pour the puréed soup into a bowl, add the marinated mussels, the pomegranate seeds, the finely chopped chives and the poppy seeds, then serve. 

Image: Canva