Pumpkin, white bean and winter savory soup

It is amazing what you can do with a blender. Ice cream, smoothies, milk shakes or soup to name a few. Today I’m testing my new blender and the results are great for the money I payed. 
To make this soup I blended pumpkin, leak, celery, carrot, courgette and gave it a bit of a zing with lemon-thyme. Delicious!

Ingredients:

  • 150 g peeled pumpkin (I usually buy 1 kg and then peel, dice and freeze it)
  • 100 g of sliced leeks
  • 1/2 medium onion, diced
  • 1 regular carrot, peeled and cut in Julienne
  • 1 yellow carrot, peeled and cut in Julienne
  • 1 small courgette, peeled and cut in julienne
  • 50 g of celeriac root, peeled and diced
  • 200 g of cooked white beans
  • 1 garlic clove
  • 1 teaspoon of winter savoy leafs
  • 1 tablespoon of olive oil
  • 1 sage leaf
  • 2 sprigs of lemon-thyme
  • 200 ml of water
  1. Roast the pumpkin, garlic and celeriac till tender and reserve.
  2. Put a non sticking pot in medium heat and sauté the carrots, leeks and onion till they are tender, add the celery and stir.
  3. Blend the beans, garlic and savory.
  4. Add the other ingredients and blend till you obtain a creamy soup.
  5. Add more water if find the soup too thick.

 

 

 

 

 

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