Autumn Jerusalem artichoke soup
Autumn days can sometimes be gray, so add some color to your plate with this autumnal soup. 🍁 The vegetables in this recipe will provide you with plenty of vitamins: A, B1, B6, B9, and C.
30 minutes
Recipe for 4 people
Entry
🍐 Ingredients:
✔️ 800 g butternut squash
✔️ 6 Jerusalem artichokes
✔️ 200 g sweet potato
✔️ vegetable stock cube
✔️ 1 onion
✔️ Pumpkin seeds, salt, pepper
👨🍳 Preparation:
- Wash and peel the vegetables. Cut them into pieces.
- Place the vegetables in a pot and cover with water. Add the vegetable bouillon cube and cook over medium heat.
- Once boiling, cook for 20 to 25 minutes, until all the vegetables are cooked.
- Blend the mixture. Season with salt and pepper to taste.
- Pour the soup into bowls. Add pumpkin seeds to the soup.
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