Veggie cream soup

Time: 35 minutes

Tools:

• saucepan
• blender or food processor

Ingredients:

• 1/2 onion
• 2 pumpkin slices, peeled and chopped
• 1 sweet potato, peeled and chopped
• 2 carrots, peeled and chopped
• 1 zuchinni, peeled and chopped
• 2 tbsp olive oil
• A pinch of Himalayan salt
• Sweet paprika and
• parsley

Method:

1. In a large saucepan, add oil over medium heat.
2. Add onion and cook until tender without browning.
3. Add pumpkin, sweet potato and carrot to the saucepan and cook for 5 minutes.
4. Add zuchinni. Cook for few minutes.
5. Cover the vegetables with water. Bring to a boil, reduce heat and cook for 30 minutes.
6. Add salt. With the help of a blend de or food processor blend until soft and smooth.
7. Serve with olive drops and ssprinkle with  parsley and sweety paprika.

Conservation:

Keep the vegetables cream soup in a glass container will conserve better the properties of vegetables and will not transmit food odors or flavors. You can keep it in the fridge during 48 hours or freeze it.