Weekend recipe: delicate november pumpkin soup

Ingredients for 4-6 serves:
250 g of pumpkins
250 g of yellow cauliflower
100 g of carrots
2 medium potatoes
6 leaves of kale
2 bay leaves
2 handfuls of basil
1.7 l water
Olive oil
Pink Himalayan salt
Wakame seaweed (powder) for decoration.

Peel and roughly chop carrots, pumpkins, and potatoes. Put the veggies in a deep pan, cover with water, add bay leaves and put the saucepan on a medium heat. As soon as the soup starts to boil, continue simmering it for about 10-15 minutes, season, add a handful of basil, stir and remove from the heat. Remove and discard the bay leaves from the soup, and with a blender, blitz the soup until a smooth, creamy consistency.
Meanwhile, chop the yellow cauliflower. Put a frying pan with a thick bottom on a medium heat, add olive oil and quickly for about 5-10 minutes sauté cauliflower. Add a handful of the basil, salt, stir well and remove from the heat.
Serve the soup with a dollop of sautéed cauliflower, drizzle with olive oil and the seaweed powder on top.

Text: Anastassia Khozissova
Photo: Sophie Miro @sophie_miro


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