Pumpkin Puree Soup with Tomato Juice
A recipe for a light and healthy dish. Perfect for fasting days and for those who are on a diet. This pumpkin puree soup has a delicate consistency, and the tomato juice gives it a slight tanginess and great flavor. Optionally, you can add black bread croutons to the soup. Pumpkin contains a rare vitamin T, which aids in digesting heavy food and prevents obesity. Iron, also found in pumpkin, will give you a healthy complexion and a cheerful mood.
Pumpkin
2 cups
Potatoes
2 large (or about 2 cups diced)
Carrot
1 piece
Onion
2 pieces
Tomato Juice
2 cups
Olive Oil
2 tbsp (or vegetable oil)
Salt
to taste
Basil
Dill
The recipe for making pumpkin puree soup with tomato juice is very simple. Dice all the vegetables and place them in a pot. Add water to cover the vegetables completely. Simmer until the vegetables are well cooked.
Then blend everything together using a blender.
Pour in the tomato juice, oil, and bring to a boil while stirring. Season with salt and add herbs.
Pumpkin puree soup with tomato juice is ready! It can be served hot or cold.
© Наталья Лиханова
(5/5)
