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.

Entry

🍐 Ingredients:

✔️ 800 g butternut squash

✔️ 6 Jerusalem artichokes

✔️ 200 g sweet potato

✔️ vegetable stock cube

✔️ 1 onion

✔️ Pumpkin seeds, salt, pepper

👨‍🍳 Preparation:

1. Wash and peel the vegetables. Cut them into pieces.
2. Place the vegetables in a pot and cover with water. Add the vegetable bouillon cube and cook over medium heat.
3. Once boiling, cook for 20 to 25 minutes, until all the vegetables are cooked.
4. Blend the mixture. Season with salt and pepper to taste.
5. Pour the soup into bowls. Add pumpkin seeds to the soup.

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