🎃
Pumpkin and hazelnut soup
Autumnal butternut squash soup with sweet spices and toasted nuts.
⏱ Prep 10 min
🍳 Cook 25 min
👤 4 personnes
Vegan
Facile
🔥 170 kcal
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Nutrition Facts · per serving
170
kcal
Energy
3g
Protein
22g
Carbs
8g
Fat
3g
Fiber
7g
Sugar
🛒 Ingredients
2
Zucchini
1
Onion
200 ml
Enriched almond milk
1/4 c. à café
Ground cardamom
1/2 c. à café
Ground cinnamon
1 c. à soupe
Extra virgin olive oil
30 g
Nut
👨🍳 Instructions
1. Brown the onion and spices in olive oil.
2. Add the diced zucchini (rough butternut) and cover with water.
3. Cook for 20 minutes then mix with the almond milk.
4. Add cinnamon, cardamom and salt.
5. Serve with chopped walnuts and a drizzle of olive oil.
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Zucchini
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Onion
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Enriched almond milk
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Ground cardamom
Spices & Herbs
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Ground cinnamon
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Extra virgin olive oil
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Nut
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