Bettie Brimstone (infloresence) wrote in vegancooking,
Bettie Brimstone
infloresence
vegancooking

Lemony Pumpkin Soup

This was a total fluke - it turned out so nicely. It has a very distinct citrus tang to it and is quite refreshing and light. I had thirds. ^_^

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Lemony Pumpkin Soup

Ingred:

*2 cups of diced kent pumpkin
*Quarter of a cabbage, chopped roughly
*1 onion, diced
*1 carrot, diced
*3 medium potatoes, diced
*Quarter of a preserved lemon
*Teaspoon of minced garlic
*Salt and pepper to taste
*Water to cover
*2 tablespoons of olive oil
*Three large sprigs of thyme

Meth:

*Fry onion in oil until translucent. Add all veggies and coat in the oil before covering with water (with about two or three centimetres of water above the level of the veggies).
*Plonk in the preserved lemon quarter, garlic, salt, pepper and the thyme. Cover and simmer until everything is soft. Remove thyme, blitz in a blender or with a food processor, and serve in nice bowls with a hunk of crusty vegan bread - homebaked if you are so luck (wish I was!).

:)

x-posted to my journal and vegrecipes
Tags: soups (uncategorizable)
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