No need mixer! Rich pumpkin soup that also mash the skin
A thick pumpkin soup made with soy milk and squash without a blender.
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients(For 1 serving)
- Squash 230g (Cut into bite-sized pieces)
- 1/4 onion
- Soy milk 160cc
- Water 200cc
- Vegetable broth (powder) 3g
- A little salt and pepper
- One bay leaf
How to make
- Put 200cc of water and squash in a pot and boil until the squash is cooked.
- Stir-fry the bay leaf and chopped onions in olive oil in a pan.
- When the squash is cooked, put the onions in a pot and mash the squash and onions with masher.
- When it becomes a paste, add soy milk and vegetable broth powder, mix it, and season with salt and pepper.
Point
- The squash is crushed together with the skin.
- Please adjust the taste of thickening with the amount of soy milk and salt.
