Summer Soup
Summer Soup
Usually in the summer months, I prefer light food. Soups fit the bill perfectly. I tried a soup with a fruity twist to it.
Contributed by
.
Published 29. July 2012
Ingredients
- 1 green chilli
- 2 tablespoon olive oil
- 1 chopped red onion
- 3 peeled garlic cloves
- 2 diced carrots
- 20 diced pieces of pumpkin
- 3 slices of musk melon
- 1 tablespoon of olive oil with dried basil
- 8 pieces of chopped ginger
- 1 teaspoon of salt (or to taste)
- 1 tablespoon of crushed black pepper
- 1 peeled and sliced cucumber
Instructions
- Heat the olive oil in a pan.
- Sauté the onions, green chilli and garlic for a few minutes.
- Add the carrots, pumpkin, cucumber and musk melon. Cook them until they are soft
- Add the salt and black pepper and cook for a few more minutes.
- Remove the vegetables from the heat and allow it to cool.
- Blend the vegetables in a food processor. Add water or milk based on the consistency you want.
- Serve the soup in a bowl.
- Garnish the soup with the basil infused olive oil and chopped garlic.
- Happy eating.
- Other variations to this soup could be leek, broccoli with apple or peas, spinach with orange.
Further details
Serves 2 people.
Preparation time is approximately 15 min.
Cooking time is approximately 15 min.
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