get elephant's newsletter
Ingredients:
1 kg butternut squash cut into cubes (or the type of pumpkin you prefer)
1 carrot chopped
½ onion chopped
½ red pepper chopped
¼ cup fresh coriander
1 tsp fresh chili
2 garlic cloves
5 cup chicken or vegetable broth
Salt
1 carrot chopped
½ onion chopped
½ red pepper chopped
¼ cup fresh coriander
1 tsp fresh chili
2 garlic cloves
5 cup chicken or vegetable broth
Salt
Preparation:
In a big stockpot, heat the broth and add all the ingredients; let it cook for about 15 minutes.
When the pumpkin and the carrot are soft, blend the entire soup at high speed.
Serve and sprinkle with baby scallions or croutons.
When the pumpkin and the carrot are soft, blend the entire soup at high speed.
Serve and sprinkle with baby scallions or croutons.
~
**Note: If you are following a vegan or vegetarian diet, you can replace the chicken broth with a vegetable broth. The result is delicious as well.
~
~
Author: María Campos
Image: Author’s own
Editor: Travis MayCopy Editor: Yoli Ramazzina
Social Editor: Callie Rushton
Image: Author’s own
Editor: Travis MayCopy Editor: Yoli Ramazzina
Social Editor: Callie Rushton
No comments:
Post a Comment