Ohh well. Autumn is here. It has been raining heavily and the weather got chilly. What can be more warming for the heart than some hot soup?
I enjoy creative cooking and simply mix and match what I find in the fridge. It’s a good way to avoid waste. So today’s quick comfort food was made of greens: courgette, celery and leeks.
For thicker and creamier texture I added some potatoes.
I spiced up the veggies with some garlic, nutmeg, dill and black pepper not only for the taste but for their health benefits. I live with endometriosis so all anti-inflammatory vegetables, spices and herb are a great boost to my food.
I roasted them to enhance the taste and bring out the aroma of the spices, then cooked for a bit to make the vegetables softer. Finally I added some plant-based cream. I really love Oatly. I prefer to use oat especially because I think it is one of the most sustainable between the non-dairy products. It doesn’t have to travel from far, easy to grow locally and not so controversial than soy in terms of hormonal balance.
I topped with some roasted pumpkin seeds and pumpkin seed oil. Pumpkin seed oil is traditionally made in the part of Hungary where I am from. It is also called green liquid gold. We have pretty awesome pumpkin festivals too where you can find the best quality stuff. Culinary treasure-hunt.
1 big zucchini 3 celery stalks 1 leek 1 medium potato 250ml non-dairy cream 3 garlic cloves pinch of nutmeg half handful of dill salt pepper Bon Appetite! Enjoy!
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Instructions