Celine Dion'S Soup With Mushrooms
Monika
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 2
50 min

Ingredients

0.5
Broccoli
1.5
Carrot
0.5
Cauliflower
1
Chili Pepper
4 Clove
Garlic
100 grams
Leeks
1 tbsp
Lemon
60 grams
Mushrooms
2 tbsp
Olive Oil
1
Onion
100 grams
Pumpkin
500 ml
Stock
30 grams
Walnuts

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Prep

  1. Peel and cut your pumpkin. All ingredients should have a similar size and shape.
  2. Wash and cut your broccoli, cauliflower and mushrooms so that they all have a similar size and shape.
  3. Finely chop your carrot, chili pepper, garlic, leeks and onion.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add chili pepper, garlic, leeks and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Pumpkin and fry for 15 minutes.Finally, add Broccoli, Carrot, Cauliflower and Mushrooms and fry for 15 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add lemon and mix.
  2. Add Walnuts on top.