Carrot and pumpkin velouté
-
Difficulty
Very easy -
Preparation
10 minutes -
Cooking
30 minutes -
Portions
4 -
Baking tin size
No baking trays -
Dietetics
Yes -
Vegan
Yes -
Vegetarian
Yes -
No eggs
Yes -
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.
