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Autumn pot with colorful vegetables

updated

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Ingredients for 3 servings:

  • 1 small onion(s), diced
  • 1 tbsp oil
  • 100 g Hokkaido pumpkin(s), diced
  • 100 g parsnip(s), diced
  • 100 g parsley root(s), diced
  • 100 g celery, diced
  • 60 g leek, in rings or spring onions
  • 100 g carrot(s), diced
  • 100 g diced potatoes, preferably colorful or old varieties
  • 500 g water or broth
  • salt and pepper
  • chili
  • 2 tbsp, heaped sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

also with old vegetables, from the pressure cooker

Sauté the onion in oil and add the vegetables, pour in (salted) water or broth, and cook in a pressure cooker for 5 minutes. The vegetables usually need at least 15-20 minutes in a pot. Stir in the sour cream and season to taste. Ladle the soup into bowls and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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