5 December, 2017

Roasted pumpkin and cauliflower soup

ROASTED PUMPKIN AND CAULIFLOWER SOUP RECIPE

 

Ingredients for 4 people:

  • 1 potimarrón pumpkin
  • 1 small cauliflower
  • 300 ml. coconut milk
  • dried aromatic herbs (sage, thyme, rosemary, oregano …)
  • sea ​​salt
  • freshly ground black pepper

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Preparation:

Cut the squash into several large pieces and remove the seeds. Remove the green leaves to the cauliflower clean and dry and cut into thick slices. Put in a bowl together with a stream of olive oil, spices and salt, and bake at 180º for one hour or until soft.

Take out the oven to a bottom casserole with coconut milk. Let it cook on a very low heat for 20-30 minutes until the milk is impregnated with the flavors of the pumpkin and cauliflower. Salt and pepper to taste.

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You can add vegetable broth to lighten the soup. 

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