Autumnal Vegetable Soup
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- ¾ cup diced, floury potatoes
- 2 cups diced Pumpkin (flesh)
- 2 ⅔ cups vegetable stock
- ⅜ cup cream (30% fat)
- ⅜ oz freshly grated ginger (grated)
- ½ tsp lemon juice
- salt
- ground Black pepper
- 1 pinch grated Nutmeg
- ½ cup diced Bacon
- ⅛ cup butter
- 5 Sage
- 1 Tbsp extra virgin olive oil
Preparation steps
1.
Heat the butter in a pan and fry the onion and garlic until softened. Add the potatoes and pumpkin and cook for a few minutes.
2.
Stir in the vegetable stock and cook for 25 minutes until the vegetables are soft.
3.
Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan and add the cream, ginger, lemon juice, salt, pepper and nutmeg.
4.
Fry the bacon in a small pan in the butter until crisp. Remove and drain on kitchen paper. Add the sage to the pan and fry for 30 seconds.
5.
Add the bacon and sage to the soup, drizzle with the olive oil and season with ground black pepper.
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