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Rainy day recipe: pumpkin and leek soup
Ingredients
* 2 leeks
* 500 g pumpkin
* 1 small potato
* ½ onion
* 1 cup of Borges Natura almond drink
2 SERVES
30 MIN
EASY
Step by Step
Sauté the pumpkin, leek and potato with a dash of extra-virgin olive oil. Add salt and pepper and cook for 5 minutes until golden.Add enough water to cover the vegetables and cook over a high heat for about 20 minutes, taking care that the water doesn’t all evaporate.
Strain the vegetables, keeping the cooking water for later. Pour the almond drink over the vegetables and blend it all together. Slowly add the cooking water until you get the desired texture, blending all the while.
Top off with some croutons.
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