Need a bit of comfort when outside is grey and rainy? Try this pumpkin soup. Its texture is silky – although no dairy product is in it – but of course some raw extra virgin olive oil is added to the recipe to enhance the taste of this delicacy. For 4 servings Ingredients: 650 grams of pumpkin, peeled, deseeded and chopped into chunks 500 milliliters of vegetable stock 1 onion, finely chopped Extra virgin olive oil To decorate: 125 grams of mushrooms, sliced 1 garlic clove Salt Parsley, finely chopped Extra virgin olive oil Directions: Combine in a pan pumpkin, onion and vegetable stock. Bring to boil and let simmer for about 20 minutes, covered, until pumpkin is tender. Mix with a blender until obtaining a perfectly smooth cream. Serve hot, decorated with few drops of extra virgin olive oil and mushrooms prepared as follows: In a pan, heat at medium temperature 3 tablespoons of extra virgin olive oil. Add the sliced mushrooms and salt at your taste, and stir regularly until cooked – you will need few minutes. Add parsley.
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Winter is there and we need comfort and cocooning…a warm and healthy soup will do the deal! You need just few healthy ingredients, fresh vegetables, broth and – needless to say – few drops excellent extra virgin olive oil that will intensify the taste and will add texture to the soup For 4 servings Ingredients: 700 grams of zucchini 1 onion 1 garlic clove 500 ml of vegetable broth Pepper (facultative) 4 slices of aubergine (facultative) Salt Extra-virgin olive oil Basil leaves to decorate Directions: Chop finely the onion. Cut zucchinis in slices, 2 to 3 cm thick. Combine zucchini, onion and garlic in a pan and cover with broth. Cover and bring to boil and medium temperature and let simmer for 20 minutes – or until zucchini are soft and can be easily crushed with a fork. In the meantime, cut aubergine slices in very small dices (brunoise). Heat 2 tablespoons of extra virgin olive oil in a pan, add aubergine dices and salt at your taste and cook for 10 to 15 minutes until aubergines become soft and golden. Remove the zucchini soup from heat and purée with a blender until smooth and creamy. Taste for salt and if you like ground some pepper. Serve hot, decorating with a tablespoon of aubergine and basil leaves and few drops of extra virgin olive oil. |
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