Pumpkin and broccoli puree soup
Description
Perfect for lunch. Winter is a time of harsh cold. What a cold spring we've had, and how much we lack vitamins! What could be better than a hot soup that, moreover, won't harm your figure? Check out the recipe
Instructions
- 1
Step 1
First, thoroughly wash all the necessary vegetables. Then dry the pumpkin, peel the potatoes and cut them into cubes, and separate the broccoli into florets.
- 2
Step 2
Slice the onion into pieces (half-rings), and prepare the remaining ingredients. Thoroughly rinse the parsley and dry it, and peel the garlic.
- 3
Step 3
Mix all the ingredients. I cook in a pressure cooker under pressure until three whistles. Turn off. Let it sit and cool down partially, but not completely. If cooking in a regular pot, simply cook until all ingredients are done.
- 4
Step 4
Now pour the soup into a blender to puree it. If you have an immersion blender, there's no need to transfer the soup (although this depends entirely on your preference). Add the dry ingredients – almond flour and spices.
- 5
Step 5
If the soup seems too thick to you, add almond milk to reach the desired consistency. Pour the soup into a saucepan, heat until boiling. Adjust the seasoning to taste.
- 6
Step 6
Serve with crushed pine nuts.