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Apple/Ginger Squash Soup

• Spray oil in a large pot and sauté the onion, apple, and carrot for 3 to 4 minutes. Add the ginger and mix well. • Add the squash and the broth made with the bouillon cubes and water. Bring to a boil, then simmer uncovered for 20 minutes or until the vegetables are tender. • Blend the soup until smooth, reheat, and season with nutmeg, a pinch of salt, and pepper. Serve, sprinkled with chopped parsley.

Vegetarian Soup Vegan
Course: Starter
Preparation time: 10 minutes
Cooking time: 30 minutes
Cost per serving: 0,56 €
Energy: 123 kcal / serving
Nutritional score:

Instructions

    Aucune instruction disponible pour cette recette

Ingredients for servings

  • 1 teaspoon of oil
  • 1 onion
  • 1 apple
  • 1 carrot
  • 2 fresh ginger
  • 450 g of buttercup squash
  • 2 vegetable bouillon cubes
  • 850 ml of water
  • 1.5 teaspoon of nutmeg
  • 1 teaspoon of parsley
  • 1 teaspoon of salt and pepper

Rates (1)

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    123 kcal
    6 %
  • Fat
    2,2 g
    3 %
  • of which saturated
    0,54 g
    3 %
  • Carbohydrates
    16,31 g
    6 %
  • of which sugar
    9,65 g
    11 %
  • Protein
    2,47 g
    5 %
  • Fibers
    4,46 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.