Rich, nutritious and silky, this pumpkin soup with sweet potato, leek and feta works equally well for a weeknight dinner or Sunday table.
Time: 30 minutes
Serves: 6
Ingredients
- 700g pumpkin, peeled
- 1 large leek
- 3-4 large carrots
- 1 onion
- 2 small ripe tomatoes or 10 cherry tomatoes
- 1 small sweet potato
- 1.8 litres water
- 40g light feta, 12% fat
- 2 tbsp extra virgin olive oil
- Salt and pepper
Method
Step 1
Wash the vegetables and cut them into pieces. Place all the vegetables in a saucepan with 1.8 litres of water and boil for 20 minutes.
Step 2
Halfway through cooking, after around 10 minutes, add two small pieces of light feta, approximately 40g, to the saucepan.
Once the vegetables are cooked, blend everything directly in the saucepan using a hand blender until smooth.
Step 3
Depending on how thick you like your soup, you can remove a little of the water before blending.
Finally, add the extra virgin olive oil and season with salt and pepper.
Recipe by Kleopatra Aresti
Source: Cantina
