Anti-cold soup

Ingredients for 4 servings:

• 500 g potatoes
• 700 g carrot(s)
• 200 g Hokkaido pumpkin(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 liter vegetable broth
• 2 oranges, squeezed
• 2 cm ginger
• 1 cm turmeric
• sesame
• 4 handfuls of baby spinach, fresh
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Peel and dice the potatoes and vegetables. The Hokkaido squash doesn’t need peeling. Peel and grate the ginger and turmeric. Peel and finely dice the onion and garlic. Sauté the potatoes, onion, garlic, and vegetables in a little oil. Add the ginger and turmeric and pour in the broth. Add the orange juice and simmer until soft, about 20 minutes. Purée the soup in a blender until smooth. Toast the sesame seeds in a dry pan. Place some spinach leaves in deep bowls and ladle the soup over them. Sprinkle with sesame seeds and serve.