Soups
Ingredients for 2 servings
- 150 g pumpkin
- 150 g potato
- 50 g carrots
- 1 tsp rapeseed oil
- 300 ml clear vegetable stock
- 1 bay leaf
- marjoram
- 1 pinch of sweet paprika powder
- salt and pepper
- fresh rosemary
Preparation
1.
Wash and peel the pumpkin, potatoes and carrots and cut into small cubes. Peel and finely chop the onion too.
2.
Heat the oil in a pan. Fry the onion in it. Add the carrots, pumpkin and potatoes. Leave to simmer briefly and then add the vegetable soup. Season with bay leaf, marjoram, paprika powder, salt and pepper. Cook for about ten minutes.
3.
Then puree with a hand blender. Serve in plates and garnish with rosemary.
