
vegan n' delicious
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!