Pumpkin, cauliflower and red capsicum soup

Sarah | 28.11.2016 | 20:07:33 | Views: 466
1 brown onion chopped roughly
2 cloves of garlic, chopped roughly
1 carrot chopped
1 stick of celery
1 kent pumpkin, peeled and chopped
1/2 a small cauliflower chopped
1 red capsicum chopped
1 bay leaf
1/2 tbsp salt
Place the onion in a pan and soften with either water or oil
When onion is softened, add garlic and cook for 1 minute
Add all the other vegetables and stir.
Cover in water and bring to the boil.
Add the bay leaf and simmer until all vegetables are soft.
Remove the bay leaf, and blend the soup until smooth.
Add salt to taste. There's no stock in this soup, so quite a bit of salt may be needed.
Serve with wholemeal dinner rolls or toast.

Add 1/2 a cup of red lentils with the vegetables to increase the protein in this dish.
Add a tin of coconut milk for increased fat content.

(Published in sections: Recipes :: )

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