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With creams like today's we make sure that children eat vegetables, in this case, pumpkin, potato, mushroom and carrot. It is a cream with a mild flavor and a texture that we can vary to our liking since we can lighten it with milk if we consider it necessary.
The vegetables we will cook in milk. For this reason we will not add more dairy (no cream, cheese or butter). The only additional fat we will put in will be a splash of extra virgin olive oil, raw, and on each plate.
Vegetable soup with pumpkin and mushrooms
A cream with a mild flavor that children really like.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: Butter
- Calories: 250
- Rations: 6
- Cooking time:
- Total time:
Ingredients
- 460 g potato (weight of the potato once peeled)
- 300 g of pumpkin (weight once peeled)
- 90 g of mushrooms
- 50 g carrot
- Between 550 and 800 g of milk
- 1 hoja de laurel
- Sal Island
- Extra virgin olive oil
Preparation
We peel all the vegetables.
We chop them.
We put them in our saucepan.
We add the milk and the bay leaf.
We cook everything, over medium-low heat. The cooking time will depend on the size of the pieces but count on approximately 45 minutes. If we see that there is little milk we can add a little more and continue cooking.
When the potato is cooked we turn off the fire. We remove the bay leaf.
We crush our cream with a mixer or with a food processor.
We add more milk if we consider it necessary and mix everything.
We put salt (optional).
We serve hot with a drizzle of extra virgin olive oil on each plate.
Notes
We will have to cook it over low heat to prevent the milk from boiling and spilling out of the saucepan. The best thing is to always be aware so that this does not happen.
More information - Milk allergy, how can I substitute milk in my recipes?