RECIPE || autumn veggie soup


veggie soup

Servings 4 people


  • 1 tsp olive oil
  • 1 stalk spring onion
  • 1,5 Tbsp veggie broth
  • 4 medium sized poatoes
  • 4 carrots
  • 350 gram pumkin
  • 3 cups water
  • 3 Tbsp unsweetened almond or coconut milk


  1. cut the veggies into small pieces

  2. in a pot, add olive oil, spring onions and veggie broth. roast gently for 2-3 minutes

  3. add all other ingredients and again let roast for 2 minutes

  4. then add the water. cover with the lid and let it boil until everything is soft

  5. with a hand-held blender, blend into a creamy soup

  6. to make it less thick and more creamy add unsweetened almond or coconut milk

  7. if desired, top with pumkin seeds

Leave a Reply

Your email address will not be published.