Yellow veggie cream
Servings Prep Time
8portions 30min
Cook Time
20min
Servings Prep Time
8portions 30min
Cook Time
20min
Ingredients
  • 1/2 hokaido pumpkinI also use the skin
  • 2 medium carrots
  • 1 medium sweet potato
  • 1 leek
  • 1 onion
  • 1tbsp olve oil
  • 1pinch sesame seeds or gomasioto sprinkle
  • 1tbsp sea salt
  • 1lt filtered water
Instructions
  1. Put all the previously cut and cleaned vegetables to cook with just enough water to cover it.
  2. 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.
  3. Remove from heat and blend it.
  4. 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.
  5. 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.