Colour, vitamins and a subtle aroma of cumin ... A very good soup Grandmother's like we eat almost every day in Portugal.
Ingredients for 4-6 people
Ingredients for 4-6 people
- 1.2 l of water or vegetable broth
- 300 g of potatoes cut into small dice
- 2 carrots, finely diced 2 onions, chopped
- 3 cloves garlic, minced
- 500 g pumpkin, diced
- 100 ml oil Olive
- salt & pepper 1 pinch
- ground cumin
- 1 bunch watercress
Preparation
Sort and wash the watercress keeping only the leaves and the softer tips . Drain.
Put the diced potatoes, carrots and pumpkin in a large pot. Add onions and garlic. Pour the water (or broth) and bring to boil.
Reduce heat and simmer for about 25 minutes, or until cooked vegetables appear. Season with salt, pepper and cumin. Pour olive oil and remove the pan from heat.
Mixer roughly the soup using a robot diving (must remain pieces). Return soup to the fire.
Add watercress and simmer for another 2-3 minutes. Adjust seasoning and serve immediately.
Sort and wash the watercress keeping only the leaves and the softer tips . Drain.
Put the diced potatoes, carrots and pumpkin in a large pot. Add onions and garlic. Pour the water (or broth) and bring to boil.
Reduce heat and simmer for about 25 minutes, or until cooked vegetables appear. Season with salt, pepper and cumin. Pour olive oil and remove the pan from heat.
Mixer roughly the soup using a robot diving (must remain pieces). Return soup to the fire.
Add watercress and simmer for another 2-3 minutes. Adjust seasoning and serve immediately.
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