Description
Two versions of the same soup: lean and fast and both are incredibly good!
Ingredients
-
Pumpkin
200 g
-
Carrots
120 g
-
Potatoes
100 g
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Leeks
50 g
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Garlic
1 tooth
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Ginger
10 g
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Cream
Cooking
To prepare the products. Weight vegetables already given in brushed form.
Carrots cut small cubes, pumpkin and potato cubes are larger, leeks - thin polyolefine, garlic and ginger to chop.
In a small saucepan with a thick bottom heat 2 tbsp oil and fry the carrots for 3-4 minutes.
Add the onion and garlic, stir 1 minute.
Add the pumpkin, potato and ginger and sauté all together for 3 minutes.
Pour boiling water so that it just covers the vegetables, bring to the boil, add salt and cook over low heat until the vegetables are tender.
Beat the soup in a blender, return to pot and reheat. Meatless version of the soup is ready.
For skoromnogo option pour the cream and warm up.
получилось очень вкусно! спасибо за рецепт. правда я готовила на индюшачьем бульоне. и мясо тоже потом размельчила
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