Roots, Rock, Reggae Thermomix Soup With Potatoes
Thermomix
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
10 min

Ingredients

50 gr.
Butternut Squash
0.75 tbsp
Ginger
50 gr.
Leeks
1 tsp
Lemon Zest
1 tbsp
Olive Oil
0.5
Onion
50 gr.
Potatoes
2 tbsp
Pumpkin Seeds
250 ml
Stock
1 tsp
Thyme
10 ml
Yogurt

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Prep

  1. Peel and cut your butternut squash and potatoes into evenly sized pieces.
  2. Finely chop your ginger, leeks and onion.

Heating Steps

  1. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  2. Add yogurt and mix.
  3. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Lemon Zest, Pumpkin Seeds and Thyme on top.