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Pumpkin, carrot orange or goat cheese soup

A generous soup to customize at the last moment.

Vegetarian Soup Public
Course: Main course
Preparation time: 10 minutes
Energy: 216 kcal / serving

Instructions

  • 1.   Roughly chop the vegetables and sauté them in a drizzle of oil.
    Cover with water, bring to a boil and simmer until tender.
  • 2.   Meanwhile, bring a small saucepan of water to a boil. Add the eggs and cook for 6 minutes, then rinse under cold water and peel them.
    Toast the pine nuts and/or pumpkin seeds in a dry skillet for 5 minutes.
  • 3.   When the vegetables are cooked, remove them with a slotted spoon and blend them in a blender with a little cooking water (more or less depending on whether you like the soup thinner or thicker).
  • 4.   Divide the soup into four plates.
    Add the juice of half a freshly squeezed orange OR half a goat cheese yogurt to each plate and mix roughly.
  • 5.   Finish each plate with a halved egg, toasted pine nuts and/or seeds, coriander leaves, a little fleur de sel and pepper.

Ingredients for servings

  • 1 buttercup squash
  • 4 carrots
  • 4 eggs
  • 30 g of pine nut
  • 30 g of pumpkin seed
  • 4 leaf of fresh coriander
  • Au choix :
  • 2 oranges (optional)
  • 2 goat yogurts (optional)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    216 kcal
    11 %
  • Fat
    12,88 g
    18 %
  • of which saturated
    2,23 g
    11 %
  • Carbohydrates
    12,67 g
    5 %
  • of which sugar
    10,56 g
    12 %
  • Protein
    9,89 g
    20 %
  • Fibers
    5,09 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.