This is dedicated to my friend Kala!
PUMPKIN, LEEK AND ASPARAGUS SOUP
Ingredients:
2 tbp extra virgin olive oil
chopped onion
chopped garlic
one leek stalk- chopped into rings
a bunch of tender asparagus
1 cup of chopped pumpkin (optional)
mushroom/vegetable stalk/chicken stalk
salt
pepper
a blob of butter (optional)
single cream (optional)
Method:
Slightly heat the olive oil in a soup pot and add the minced garlic and onion to it. Toss it for some time and then add the chopped leek. Now chop the asparagus and keep aside their tender spears. Throw in the chopped asparagus (not the spears) and the chopped pumpkin into the soup pot. Saute the veggies for a while and then add in the mushroom stalk. Cover and cook till the veggies are soft. Let cool and blend it.
Now heat it again with some more of the mushroom stalk and throw in the asparagus spears. Simmer for 5 mins. Add butter, salt , pepper and garnish with mint leaves and single cream. Serve hot with soup sticks .
Nutrition info:
This soup is rich in Vitamin A,C and B6.
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