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| PUMPKIN, CARROT AND BEETROOT SOUP |
Pumpkins are plentiful at this time of the year so here's a soup that will give you a bumper dose of the important anti-oxidant beta carotene. It's delicious!
Ingredients
Pumpkin, diced
Carrots
Beetroots
Trimmed leeks
A couple of potatoes
Dry white wine
Paprika
Chicken or vegetable bouillon
Onion and garlic
A very small amount of grated ginger
Salt & pepper to taste.
Preparation
Dice onions, chop garlic, cut all vegetables into chunks. I didn't give exact amounts of anything, you can vary according to taste and how much soup you're making. In a large pan, fry the onions until golden. Add the veggies, mix well, add the garlic, paprika, ginger, white wine and enough bouillon for the amount of vegetables. Adjust seasoning. Simmer for about 1 hour. Check that everything is cooked, whizz the lot in a blender, re-heat gently, taste and adjust seasoning and serve. A sprig of parsley or basil gives each bowl an elegant look.
