Yellow veggie cream
This soup is very creamy because it combines sweet potato and hokaido pumpkin. It is very good for fall and winter, but it can also be consumed all year round.
| Prep Time | 30 min |
| Cook Time | 20 min |
| Servings |
portions
|
Ingredients
- 1/2 hokaido pumpkin I also use the skin
- 2 medium carrots
- 1 medium sweet potato
- 1 leek
- 1 onion
- 1 tbsp olve oil
- 1 pinch sesame seeds or gomasio to sprinkle
- 1 tbsp sea salt
- 1 lt filtered water
Ingredients
|
|
Instructions
- Put all the previously cut and cleaned vegetables to cook with just enough water to cover it.
- When the water starts to boil, pour the salt and let cook until the vegetables are soft (about 15 min). If you're using the pumpkin skin you might have to cook it longer until it's tender.
- Remove from heat and blend it.
- Add water if you think the soup is too thick and taste. If it needs you can add some extra salt. Then bring it to boil for some more 2 to 3 minutes.
- Serve it with chopped herbs, a bit of olive oil and toasted sesame seeds or gomasio on top. …and Bon Appétit!
Recipe Notes
If you want this soup with some greens (spinach, watercress, turnip leaves...) you can also add it after blend. Put it again to the fire and in some 5 min your soup will be ready.
