I really love soup so there is almost always soup on a daily menu. If I must pick, my favorite would be creamy textured veggies soup. You can use almost anything out of garden or market: asparagus, zucchini, potato, pies, carrots, parsnip, cauliflower... It just has to be: simple, healthy and served hot.
This Saturday I went to the market with my world's favourite shopping companions: my five year old son Luca and one year old Eva. They always get an apple, pear or tangerine from lovely people from the market so they enjoy it probably more than I do…and start Saturday with extra vitamins! We bought lovely pumpkin, organic carrots, parsnip, celery leaf and root, parsley and onion. My son watches me cooking since he was born so his favorite toy was actualy a pot! He loved to pretend he's making a meal, so cute!
Here is the way I prepare a pumpkin soup, it's really tasty, simple, affordable and meatless.
You can use almost anything out of garden or market: asparagus, zucchini, potato, pies, carrots, parsnip, cauliflower... It just has to be simple, healthy and served hot.
Makes four quite big portions or six small ones
- 1/2 Pumpkin
- 2 carrots (I used one regular and one yellow)
- 1 parsnip
- 1/2 celery
- 1/2 onion
- some parsley and celery leaf
- black and red pepper
- olive oil
- salt according to taste
Begin with cutting and cooking onion until softened. Wash and peel pampkin, carrots, parsnips and celery. Wash parsley and celery leaf. Cut all root vegetables in large pieces, there is no need to bother with small cubes since we need to mix all up when cooked. Put it all in pot with onions, season with salt and pepper (we love to use more pepper and less salt to feel lovely sweetness of pumpkin) cover with water and cook for about 30-40 minutes. This time I used lovely personalized Silit pressure cooker we got as a gift, it took about 20 minutes after hearing steam sound. Let it cool for few minutes and blend it for creamy texture. You don't need to trow away excess of soup as it can be used as stock for wonderful mild risotto. If you don't want to cook it now, you can use good trick- soup ice cubes you can use every time you want a vegetable risotto!