Creamy Squash and potatoes soup

This recipe is oil free and low sodium. Easy to prepare in just 30 minutes it coul be less!


Ingredients:


1/2 pound of squash(pumpkin)

2 medium size potatoes

1/2 teaspoon of cumin powder

Herbamare (salt substitute to taste) or mineral salt to taste

1/8 teaspoon of black pepper

1 small purple onion

1/2 cup of White cooking wine

4 cloves of garlic

4 cups of water (or low oil free vegetable broth)

1 teaspoon of plain vegan yogurt

Nutmeg


Method:

Cut the squash and potatoes in small pieces and add them with the rest of the ingredients to the soup pot, except the yogurt and the Nutmeg. Give it to a boil and then cook the soup in medium low for about 20 minutes.

To blend I used an immersion blender if you don't have one transfer your soup to a high speed blender and blend until creamy. If you need more liquid use vegetable broth or just water. I did not used more liquid in this recipe.


Tip:

To garnish add the yogurt and add a little bit of Nutmeg!


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