Pumpkin and Avocado Oil Soup

Ingredients

1 small onion, chopped
1 fennel bulb, diced
8 ounces potatoes, peeled, diced
14 ounces tomatoes, canned

Preparation

1
Remove seeds, skin and cut into cubes.
2
Peel and cube potatoes.
3
Heat avocado oil in large saucepan.
4
Add chopped onion, fennel, potatoes, pumpkin cubes and cover. Cook on gentle heat for 10 minutes, stirring occasionally.
5
Add tomatoes, two-thirds of stock and seasoning.
6
Bring to boil, simmer and cover for 45 minutes.
7
Blend soup in batches in a food processor then through a sieve to make it smooth. Return to pan and add remaining stock.
8
Bring to boil, then serve with a drizzle of avocado oil, topped with marjoram or thyme for garnish.

Tools

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About

Adapted from Recipeland.com

Yield:

6

Added:

Friday, December 4, 2009 - 3:48am

Creator:

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