Creamy Squash and potatoes soup
This recipe is oil free and low sodium. Easy to prepare in just 30 minutes it coul be less!
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
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.
To garnish add the yogurt and add a little bit of Nutmeg!