Rihanna'S Soup With Acorn Squash
Julek
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
30 min

Ingredients

50 grams
Acorn Squash
15 grams
Almonds
50 grams
Celeriac
2 tsp
Nutmeg
260 ml
Stock
0.25
Zucchini

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Prep

  1. Peel and cut your acorn squash and celeriac. All ingredients should have a similar size and shape.
  2. Wash and cut your zucchini so that they all have a similar size and shape.

Heating Steps

  1. Heat oil in a pot, add Celeriac nutmeg and fry for 5 minutes.Finally, add Acorn Squash and Zucchini and fry for 15 more minutes.
  2. 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.
  3. Toast almonds 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. Use a blender to purée your soup to the desired consistency.
  2. Add Almonds on top.