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Carrot and pumpkin velouté
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difficulty very easy
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preparation 10 minutes
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cooking 30 minutes
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portions 4
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baking tin info no baking trays
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dietetics yes
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vegan yes
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vegetarian yes
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no eggs yes
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no cook no
Description
It arrives October with grape, chestnuts and... wonderful pumpkin.
For people who follow a various and colorful diet, today its certainly the orange day. A light recipe full of nutrients, vitamins and beta carotene for our skin.
It's considered a dietetic main course, just take care of details. For people who want to keep fit, it's better choose semi-skimmed milk or, even use cooking broth instead of liquid component proposed by ingredients.
50 g of bread, cut into thin slices and left toasted on the griddle. There's a perfect lunch or dinner for people who are on a diet, for people who need to eat more vegetables or for vegan friends. Good and nutritious, do we want anymore?
Ingredients
- about 6 carrots
- 1 big pumpkin slide
- 1 o 2 spring onions
- 200 ml of cream of milk (vegan too)
- Extra virgin olive oil
- Salt
- Pepper
Preparation
- Whas and peel the carrots, after cut them into pieces. Do the same with pumpkin removing the skin, pumpkin seed and cut it into a pieces or into thin slides. Steam the pumpkin so as not to disperse all properties in boiled water.
- When vegetables are soft and they can be taken easily with a fork, put them in a mixer with strong onion, earlier steamed for a few minutes in the same cooking water. Don't throw carrot, onion and pumpkin broth! Add other ingredients and mix.
- Add a little bit of milk or remaining cooking broth. When the mixture is lilquid and homogeneous, add salt and serve with a little bit of oil and croutons.
