Fortified potatoe and mushroom soup

Preparation time: 15 min

Cooking time: 30 min

Ingredients (2 servings)

  • 150 g of potatoes
  • 150 g of carrots
  • 100 g of cultivated mushrooms
  • 20 g of butter or 2 tablespoons of cream
  • 1 tablespoon of powdered milk (Calcium)
  • 1 tablespoon of wheat germ or yeast flakes (Copper, Selenium, Vitamin B9)
  • 1 egg yolg (Vitamin D)
  • Salt, pepper, parsley


  1. Peel and wash the vegetables, then cut them into pieces.
  2. In a saucepan, cover vegetables with water with a pinch of salt and cook 30 min.
  3. Blend the soup with cream.
  4. Add powdered milk, egg yolk, and wheat germ (or yeast) and mix with a whisk. Season and serve hot. Garnish each plate with parsley.

White bean salad

Increase fruits and vegetables cooking to stimulate the appetite of elderly!
Red, yellow, green, orange… Vibrant colors combined with intense flavors can restore their desire to enjoy a tasty meal.

Ingredients (4 servings)

  • 435 g of cooked white beans, drained
  • 100 g of carrot (diced)
  • 100 g of celery (diced)
  • 150 g of tomato (peeled and diced)
  • 100 g of red onion (diced)
  • 100 g of red pepper (diced)
  • 10 g of basil (chopped)
  • 5 g of garlic (minced)
  • 2 tablespoon of extra virgin olive oil
  • 1 teaspoon of salt


  1. Heat the oil in a large sauté pan. Add carrot, celery, red onion, red pepper.
  2. Cook for 3 minutes over medium high heat stirring often.
  3. Add the garlic and cook for 2 more minutes.
  4. Remove from pan and chill.
  5. Mix with beans and add the tomato.
  6. Season with salt and serve.