You can also prepare the soup in advance and keep it in the fridge for a few days before reheating and serving. Freezing is not recommended because melted spaghetti likes to be slippery.
Prepare the soup with any edible yellow squash, with fresh or frozen broccoli and any spaghetti. The base of this soup is an aromatic base, which you get by mixing excellent base ingredients. Instead of onions, you can mix a whole new onion into the mixture. If you do not have fresh ginger, use half a teaspoon of powdered ginger.
For texture, I sprinkled the peanut soup before serving, which gives the whole soup a very special crunch and offers a wonderful experience. So in the end, just add them if you can.
This soup is great with Asian spaghetti, which are only cooked for four minutes, but if you do not have them, use the simple ones, just extend the cooking time. In this step, then make sure the soup has enough juice, otherwise add a little more.
Before today’s recipe, here are some other ideas on what to prepare with pumpkin, which will definitely stay with you when preparing today’s recipe:
• Salad with sweetened pumpkin and nuts
• Creamy vegetable soup with lentils
• Chicken with mushrooms and yellow squash in wine sauce
Risotto with yellow squash and mushrooms
• Warm couscous salad with roasted vegetables, spinach and pumpkin seeds
Find even more great and healthy recipes at http://www.sitfit.si/!
INGREDIENTS (for 2 people):
Ingredients for mixing fragrances:
white part 1 new bulbs
4 cloves garlic
1 large piece of fresh ginger
1 small onion
1 small dry chili pepper (optional)
1 tablespoon turmeric
1 tablespoon soy sauce
1 tablespoon lemon juice (or lemon).
1 bunch of fresh parsley
1 tablespoon oil (sesame) + a few more drops for baking
1 l vegetable soup base (or boiling water and soup cubes)
450 g yellow squash
100 g spaghetti (Asian).
150 gr broccoli flowers
2 tablespoons salted peanuts
1 sprig of fresh parsley
2 slices of lime for decoration (optional)
green part of a new lamp for decoration
Transfer all the ingredients for mixing the aroma to a blender and mix to a thick mass. The blender will probably grind to emptiness, so add 2 tablespoons of water.
Grind the squash by hand or in a multiple exercise. If the shell is thin, do not peel it. Cut the broccoli into smaller flowers. If the broccoli head is full of soil, soak the flowers in warm salted water for a few minutes so that all the dirt and small animals swim.
Quickly fry the aromatic mixture in a few drops of oil, then add the base of the soup and cook until it boils. Add the minced squash to the grater and cook for about 10 minutes until the squash is cooked through. Then add the broccoli flowers and spaghetti to the pumpkin soup and cook for another 5 minutes.
If the soup is too thick, add a little soup base or water to it. Then try and add salt if necessary. Instead of salt you can use a few drops of soy sauce.
Serve the soup, garnish with parsley and lime slices. Add a little more peanuts and the minced green part of the new onion and serve the soup.