Pumpkin, carrot and beetroot soup
Ingredients
Pumpkin, diced
Carrots
Beetroots
Trimmed leeks
A couple of potatoes
Dry white wine
Paprika
Chicken bouillon
Onion and garlic
A 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.
Bon appetit!
