Pumpkin and cauliflower puree soup
Description
Hearty and aromatic soup. This pumpkin and cauliflower puree soup is very easy to prepare, extremely budget-friendly, exceptionally nutritious, and delicious. It will take you no more than 40 minutes to make, so you're guaranteed a quick meal. This soup is suitable for children and dietary nutrition—not a weight-loss diet, but recommended for those suffering from gastrointestinal, liver, or gallbladder disorders. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for the puree soup.
- 2
Step 2
Peel the potatoes, wash and cut into pieces of arbitrary size. Place in a saucepan.
- 3
Step 3
Wash the cauliflower, separate it into florets, and place it in a pot with the potatoes.
- 4
Step 4
Peel the pumpkin, wash it, and cut it into pieces. Add to the pot.
- 5
Step 5
Peel the onion and carrot, wash and chop them. Place in a frying pan. Add sunflower oil and simmer the vegetables for 7-8 minutes, stirring occasionally.
- 6
Step 6
Add the onion and carrots to the pot with the other vegetables. Pour in 250-300 ml of water and place the pot on the stove.
- 7
Step 7
Cook the vegetables until done. Season with salt to taste. Add chopped garlic.
- 8
Step 8
Blend the cooked vegetables with a blender until smooth purée consistency.
- 9
Step 9
Pour the cream into the saucepan.
- 10
Step 10
Mix the cream soup with the cream.
- 11
Step 11
Pumpkin and cauliflower puree soup is ready. Serve for lunch.