John Myers
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Pumpkin and Celery Soup with Mint Oil
The perfect pumpkin and celery soup with mint oil recipe with a picture and simple step-by-step instructions.
- 1 medium sized Hakkaido pumpkin
- 1 small Celery
- 2 liter Homemade vegetable broth
- Coconut cream
- 1 handful Fresh mint
- 1 handful Linseed oil
- Wash the pumpkin, cut in half, quarter and core and cut into small cubes. Peel and wash the celery and dice it too. Add the vegetable stock, bring everything to a boil and simmer gently for about 45 minutes.
- Then put the mixture in the blender – makes my Vitamix – but you can also puree with the hand blender and puree it until it is nice and creamy.
Mint oil
- Put the mint leaves in the blender jug, add the oil and mixer.
Arrange the plate
- Put the soup on pre-warmed plates, decorate with the coconut cream and sprinkle some of the mint oil on top.
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