Are you a soup lover? Do you fill it’s magic power of healing heart and soul?
I really love soup so there is almost always a fish, vegetable, meat, cream or clear 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… I just has to be: simple, healthy and served hot!
This Sunday I went to the market with world favorite shopping company, my two year old son Luca. He always gets an apple, pear or tangerine from lovely people from the market so he enjoyes it probably more than I do. We bought lovely pumpkin, organic carrots, parsnip, celery leaf and root, parsley and onion. He watches me cooking since he was born so his favorite toy is actualy a pot! He loves to pretend he’s making a soup or cooking eggs, so cute! While I was making a pumpkin soup for Sunday lunch I got hungry and took tasty fish soup I made the day before from fridge and warmed it up. So yummy!
Here is the way I prepare a pumpkin soup, it’s really tasty, simple, affordable and meatless.
Healthy Pumpkin Soup
-Recipe is more than simple, tasty and very affordable. It’s also low in calories so if you are a weight watcher go go go!-
-Makes four quite big portions or six small ones-
- 1/2 Pampkin
- 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
- salt according to taste
Wash and peel pampkin, carrots, parnsip, celery and onion. 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, 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 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!