Curried Pumpkin Soup with Sautéed Vegetables
Add toppings to your Casa Amella Pumpkin Soup to give your dish a special touch. It'll warm you up while boosting your immune system. Enjoy!
Ingredients
- 1 x 500ml jar of Pumpkin Soup Bio Casa Amella
- 2 slices of ginger
- 1 dessert spoon of curry powder
- 1 tablespoon lemon juice
- 4 spring garlic stalks, cut into thin strips
- 1/2 red pepper, cut into strips
- 1/2 courgette, cut into strips
- 1 artichoke, thinly sliced with the stem
- A handful of peas, boiled for 2 minutes in mineral water with a pinch of salt
- A handful of fresh spinach leaves
- Extra virgin olive oil
- Unrefined sea salt
Method
- Blend the pumpkin soup with the rest of the soup ingredients. Set aside
- Prepare all the vegetables, as the stir-fry needs to cook very quickly.
- In a hot frying pan or wok, add 2 tablespoons of olive oil and, using two wooden spoons, stir-fry the pepper with a pinch of salt for about 2-3 minutes. Add mineral water to stop it from burning. Keep stirring constantly over a high heat.
- Add the garlic and artichoke, a pinch of salt, and stir-fry for 1 minute. Add a little water if needed.
- Add the courgette, a pinch of salt, and stir-fry for 1 minute. Add a little water if needed.
- Turn off the heat, remove from the hob, add the spinach leaves and stir through.
- Plate up with a base of pumpkin soup, the sautéed vegetables, the peas and a generous drizzle of olive oil.
