Garlic - 2 cloves , crushed
Celery - 1 stalk , diced
Potato - 1 medium
Carrot - 1 medium
Pumpkin - 3 cups
Beetroot - 1 large
salt
Pepper - 1 tsp
Rosemary - 1 healthy pinch
Thyme - 1 healthy pinch
Oil - 2 tbsp (olive oil preferably)
Milk - 1 cup
Water -2 cups
Cut all the vegetables into big chunks.
Heat oil in a heavy bottomed pan or pressure cooker.
Saute the onion , garlic and celery on a low flame for 5 minutes.
Next add in all the other vegetables.
Saute these for 5 minutes on medium flame.
Add the rest of the ingredients and cook covered.
(Pressure cooker = 4 whistles + 10 minutes on low flame.
Heavy bottomed vessel with lid needs atleast 1 hour on slow simmer.)
All the vegetables must be well cooked.
Cool and puree or use an immersion beater.
Add more water to loosen and adjust seasoning.
Heat the puree again before serving.
Serve topped with croutons and more olive oil.
No comments:
Post a Comment