I bought a cute mini pumpkin the other day, and it was perfect for this recipe. I used turnip, and cauliflower but skipped the carrot (because I had none). I skipped the milk, and used veggie stock cube. The soup was quick and easy, no need to roast or char any thing! Prepping the root vegetables was 20 mins, 30 mins cooking, 5 mins to blend and serve!
Above: my portion for dinner, and below was hubby's dinner. Did I tell you that we have been on a soup diet for dinner for the past week or so?
Recipe from page 42-43 of
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