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
- Roast the pumpkin, garlic and celeriac till tender and reserve.
- Put a non sticking pot in medium heat and sauté the carrots, leeks and onion till they are tender, add the celery and stir.
- Blend the beans, garlic and savory.
- Add the other ingredients and blend till you obtain a creamy soup.
- Add more water if find the soup too thick.