Ingredients :
- 1/2 carrot
- 1/3 stalk celery
- 3 turnips
- 100 g kabocha squash
- 1 clove garlic
- 1 small piece fresh ginger
- 1 pinch salt and pepper
- 2 cups water
- 200 ml milk or soy milk
Method :
- Chop all the vegetables into small pieces. Put 1 Tbsp of olive oil into a pot and add minced garlic and ginger there. Once it starts to smell nice, add the chopped vegetables. Cook for about 15 min on low to medium heat. Stir around while everything is cooking. Season with salt and pepper.
- Add 2 cups of water. Put the lid on and simmer for about 20 min until all vegetables are softened. Cook on medium to low heat. Then turn off the heat and let cool before blending.
- Pour all the soup into the blender and turn on for about 20 sec. Make sure the soup is not hot to avoid getting burned.
- Once blended, pour the soup back into the pot and turn to a low heat. Add milk or soy milk while gently stirring to mix all together. Season with salt and pepper as needed.
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