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
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Autumn soup
Time: 30 minutes prep, 15 minutes cook
Servings: 6 servings
Directions
- In a soup pot heat the olive oil over medium flame. Add onion and celery, stir and simmer for 5 minutes.
- 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.
- Puree half of the soup in a blender, then pour back into the soup, stir and combine.
- Add milk and balsamic vinegar, stir and combine. If necessary, warm the soup after this addition.
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Summary
This yummy, creamy, and so velvety-smooth soup will cheer and brighten any gloomy fall day.
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