It’s healthy but above all it’s excellent!
What a winning combination! This vegetable cream with its sweet flavor is a delicacy and I particularly recommend it for post abundant Christmas lunch!
SERVES 4 PEOPLE
READY IN 1h 15’
INGREDIENTS:
7 oz pumpkin
7 oz carrots
2 potatoes
½ onion
2 tablespoons extra virgin olive oil
1US quart broth
1 vegetable stock powder (here my recipe)
2 tablespoons extra virgin olive oil
STEP 1: SLICE VEGETABLES
Peel the pumpkin, remove the inside part and slice it.
Peel carrots and potatoes and slice them too.
STEP 2: SAUTE’
Slice onion and brown it with oil.
STEP 3: ADD VEGETABLES AND BROTH
Add vegetables and cook for a couple of minutes .
Add half broth and cook covered with a lid for about 30 minutes.
Add the remaining broth and the vegetable stock powder and cook for 30-40 more minutes.
STEP 4: BLEND
When cooked (vegetables must easily flake while stirring) blend the soup with an immersion blender until you get a super velvety cream.
Taste and add salt if needed.
If you prefer a more liquid cream, remember that you can easily dilute it with a little broth or hot water, vice versa if you prefer it firmer, just let it thicken a little simply by continuing to cook for a few minutes.
#getBready & enjoy your meal
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