1 NOVEMBER 2017
Pumpkin soup with apple and parsnip
INGREDIENTS
- 10grfresh ginger
- 2shallots
- 150grparsnip
- 500grpumpkin e.g. butternut
- 1apple
- 1literwater
- 1Tbspvegetable stock
- 1Tspsalt
- pepper
- 2Tbspapple vinegar
- 2pinchesof nutmeg
- fresh thyme
INSTRUCTIONS
- Chop the ginger and shallots and roast in a pan with olive oil for 3-5 min.
- Cut the pumpkin in squares, peel the apple and the parsnip and chop them as well. Add them to the pan and roast for another 5 min.
- Add the water, vegetable stock, salt and pepper and let simmer on medium heat for about 15-20 minutes until the veggies are soft.
- Add the vinegar and nutmeg and puree the soup. Season to taste with fresh or dried thyme and add more salt and pepper if needed.
- Serve with pumpkin seeds, pumpkin seed oil, fresh thyme and vegan cream.
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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