![]() _Pumpkin Soup 500g pumpkin & 1 large parsnip chopped into approx 2-3cm pieces Half a leek, cut into appox 5 cm pieces Half a large onion, halved 20-30g olive oil 1-2 garlic cloves 500g water 1 heaped Tbs stock concentrate cracked pepper, tamari, nutmeg _Method
Chop garlic speed 7 for a few secs Add onion and leek and chop speed 5 for a few secs Saute in olive oil for 4 mins 100 degrees Add veg and chop further on speed 6 for a few secs Add water and stock and cook for 30 mins on 100 degrees, speed 1 Blend for 30 secs on speed 8 Add cracked pepper, a splash of tamari and approx 1/4 tsp of nutmeg Serve with a dollop of pesto and yummy fresh bread Pesto 3 packed cups of fresh basil leaves 9 Tbs pine nuts 1/2 cup olive oil 3/4 tsp good salt (e.g Himalayan, Celtic) juice of half a lemon 1-2 tsp honey or agave Pulse on turbo briefly twice, scrape down sides and pulse twice again Store in the fridge in a glass jar and try not to eat it all at once!
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_Welcome to my recipe collection
__ Some tweaked, some created. These are recipes in my real world using fresh, seasonal ingredients, whatever is left in the fridge, being creative with leftovers and multi-tasking with the Thermomix, oven, stove and slow cooker. My recipes are all gluten-free and mostly dairy free. Archives
July 2015
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