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Autumn soup
This yummy, creamy, and so velvety-smooth soup will cheer and brighten any gloomy fall day. Ingredients
- 2 tbs olive oil
- 160 g onion (1 large onion), chopped
- 2 stalks celery, sliced
- 200 g carrots, peeled, sliced
- 100 g parsnip, peeled root, cut into small pieces
- 200 g potatoes, peeled, cubed
- Half a green pepper, cleaned, cut into chunks
- 600 g pumpkin, cleaned, cut into small pieces
- 1 tsp dried thyme
- 600 ml water
- 1 vegetable cube
- ½ cup milk
- 1 tbs balsamic vinegar
Directions
1.In a soup pot heat the olive oil over medium flame. Add onion and celery, stir and simmer for 5 minutes.
2.Add all other vegetables and dried thyme, stir. Add water and sprinkle with crumbled vegetable cube. Cook covered over low heat for about 20 minutes or until vegetables are tender.
3.Puree half of the soup in a blender, then pour back into the soup, stir and combine.
4.Add milk and balsamic vinegar, stir and combine. If necessary, warm the soup after this addition.Useful Links
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