Vegan soup made from pumpkin and apples

This classic vegan pumpkin and applemeg soup is low in fat but rich in beta-carotene and strengthens the spleen and digestive system. It serves as an excellent means of “grounding” and centering the nervous system and is suitable at any time of the day, including breakfast.

If you do not like sage, use rosemary or thyme. If you are interested in the recipe, then I suggest a recipe for a side dish - slightly caramelized oriented apples, as they have a festive appearance, but clearly are not needed every day.





Ingredient:

• 2 tablespoons of olive oil
• 1 onion of vidlia or other sweet onion, sliced
• 1 large carrot, sliced
• 1 celery root, sliced
• 1 large shallot onion, sliced
• 1 tablespoon of fresh sliced sage
• 2 apples peeled and sliced with cubes
• 1 medium-sized pumpkinmeg (approximately 2 1⁄2 pounds, about 1 kg), peeled, seeds and cut in cubes
• 1 bay leaf
• 8 glasses of vegetable broth or water
• Sea salt and fresh ground pepper to taste

Serve with:

• 2 tablespoons of olive oil
• One apple slice.
• 1⁄4 cup of sage leaves, cut very thinly

Preparation:



Heat the olive oil in a soup pan over a medium heat. Add onions, carrots, celery, shallots and sage, and cook for 5 minutes until the onions are clear.

Add apples and pumpkin, and cook for another five minutes, stirring occasionally. Add bay leaf and broth, and bring the soup to a boil. Bring the fire to medium, then cover the lid and boil for 30 minutes until the vegetables are very tender.

Remove from the fire, remove the bay leaf and use a vertical blender to turn the soup into puree. Smell to taste and add more liquid if necessary.

Serve: Heat olive oil in a small pan with a long handle on a medium heat. Add apple slices and cook, stirring from time to time, until they turn golden and start caramelizing. Add sage leaves and cook for about a minute. Season individual plates with soup with several slices of apple.



Variation:

Fast healing soup. Cook soup with pumpkin, onions, apples, herbs and 6 glasses of broth. You should skip the sooting, and bring everything to a boil. In this case, there will be no wealth of the original, but a wonderful therapeutic soup will come out in case of illness or detoxification.

Ginger with curry:add 1 tablespoon of curry and 1 tablespoon of grated fresh ginger to the onions and zot with vegetables.

Roasting will make the taste of this soup deeper, changing from delicate to earthy.

Heat the oven to 375 degrees. Mix vegetables, apples and herbs with olive oil and put on a bowl. Roast for 30 minutes and follow the recipe. When the soup boils, it remains to cook no more than 5-10 minutes. That makes 4-6 servings.

Recipe author Jen Hoy

Cooking with love!



Also delicious: Amazing pumpkin cutlets

How to quickly prepare fresh air cakes



P.S. And remember, just changing our consumption – together we change the world!

Source: macrobiotica.ru/recipes/soups/332/