John Myers
Contents
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Ingredients
- 0,5 Butternut squash
- 3 Carrots
- 2 Parsley roots
- 2 Potatoes
- 1 tbsp Instant vegetable broth
- Salt, pepper, chilli
- 1 tbsp Cream cheese
- Some milk if necessary
- Pumpkin seed oil
- Grated parmasan
Instructions
- Clean and dice the vegetables and put them in enough water to cover the vegetables well. Add the instant stock and simmer for 15 minutes. Puree the soup with the blender and add milk to the consistency you want. Stir in the cream cheese and season to taste.
- Arrange the soup on a plate and garnish with a few drops of pumpkin seed oil and a little Parmasan in the middle.
Nutrition
Serving: 100gCalories: 84kcalCarbohydrates: 0.6gProtein: 2.8gFat: 7.9g
