Autumn cream soup
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251Creamy vegetable soup with lentils.
recipe,photo-recipe,lentil,carrots,parsley,potatoes,sweet cream for cooking,hokaido pumpkin,Vegetable soup,Gluten-Free
Vegetable soup
Ingredients
Ingredients
| carrots | 3.5 45 | oz kcal | 100 | grams | |
| ground black pepper | 0.5 9 | tsp kcal | ½ | teaspoon | |
| hokaido pumpkin | 8.75 100 | oz kcal | 250 | grams | |
| lemon-juice | 0 ?? | kcal | 0 | ||
| lentil | 3.5 333 | oz kcal | 100 | grams | |
| parsley | 3.5 63 | oz kcal | 100 | grams | |
| potatoes | 5.25 138 | oz kcal | 150 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| sugar granulated | 1 21 | tsp kcal | 1 | teaspoon | |
| sweet cream for cooking | 1.1 400 | cup kcal | 250 | milliliters | |
| water | 1.05 0 | quart kcal | 1 | litre | |
| whole milk 3.5% | 1.1 160 | cup kcal | 250 | milliliters |
Recipe
1.
lentil 3.5 oz (100 g) • water 1.05 quart (1000 ml) • salt 0.5 tsp
Wash the lentils and cook for 10 minutes in salted water.
2.
carrots 3.5 oz (100 g) • parsley 3.5 oz (100 g) • potatoes 5.25 oz (150 g) • hokaido pumpkin 8.75 oz (250 g)
Clean and wash the vegetables, potatoes and pumpkin. Grate the vegetables and pumpkin coarsely, cut the potatoes into small cubes.
3.
salt 0.5 tsp • ground black pepper 0.5 tsp
Add vegetables to the lentils, add salt and pepper. Stir, cover and cook for 20 minutes.
4.
sweet cream for cooking 1.1 cup (250 ml) • whole milk 3.5% 1.1 cup (250 ml)
Stir in the cream and milk. Overcook.
Bon appetit!
