John Myers
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Potato-pumpkin-ginger Soup with Low-carb Bread
The perfect potato-pumpkin-ginger soup with low-carb bread recipe with a picture and simple step-by-step instructions.
Soup
- 1 Pc Hokkaido pumpkin
- 350 g Potatoes
- 50 g Ham
- 1 Pc. Onion
- Vegetable broth
loaf
- 300 g Lowfat quark
- 8 Pc. Eggs size M
- 100 g Ground almonds
- 100 g Linseed
- 5 tbsp Edible bran (wheat)
- 2 tbsp Flour
- 1 packet Baking powder
- 1 tsp Salt
- 2 tbsp Sunflower seeds
- Butter
Soup
- Divide the pumpkin and remove the stalk, pulp and seeds. Cut the pumpkin into pieces. Peel the potatoes and cut into pieces.
- Put 2 liters of vegetables in the pot and cook the pumpkin and potatoes for 30 minutes. At the same time, cut the onion and ham into small cubes. Sauté the ham and cubes lightly in butter.
- After the pumpkin and potatoes have boiled for 30 minutes, puree them with a hand blender. Add the ham and onions and reduce the soup to the desired consistency over medium heat. 30 minutes before serving, peel a small piece of ginger, dice it finely and add to the soup. Let it steep over a low heat.
loaf
- Preheat the fan oven to 150 degrees and hold the heat for 15 minutes before the dough comes into the oven.
- Mix the quark, eggs and baking powder well in a bowl with the hand mixer, then add the other ingredients and stir well again. Put in a greased dish (25-30 cm) and sprinkle with the sunflower seeds.
- Bake at 150 degrees for at least 90 minutes. The dough is quite runny and the finished bread is very moist / moist. That can be changed with more bran.
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