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Cream Drop Cream Drop

Ingredients

300 g squash, cut into cubes
200 g carrots, cut into cubes
1 L water
2 sage leaves
1 bay leaf
1 stalk of lemongrass, white end only, smashed
2 tbsp olive oil
¼ cup pumpkin seeds for garnish
no measurement Salt and pepper to taste
no measurement Croutons (optional)

Steps

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  • STEP 1

    In a sauce pot, sauté the carrots and squash cubes in the olive oil for 2 minutes.

  • STEP 2

    Add in 2 leaves of sage, bay leaf and smashed lemongrass stalk. Season with salt and pepper. Pour in water and simmer for 25 minutes or until vegetables are tender.

  • STEP 3

    Remove the lemongrass and bay leaf from the soup. Blend until smooth. Bring the soup back to a boil and taste for seasoning.

  • STEP 4

    Shut off the heat and pour in and mix the NESTLÉ ALL PURPOSE CREAM into the soup. Garnish with pumpkin seeds and croutons.

Curve Curve

Steps

  • STEP 1

    In a sauce pot, sauté the carrots and squash cubes in the olive oil for 2 minutes.

  • STEP 2

    Add in 2 leaves of sage, bay leaf and smashed lemongrass stalk. Season with salt and pepper. Pour in water and simmer for 25 minutes or until vegetables are tender.

  • STEP 3

    Remove the lemongrass and bay leaf from the soup. Blend until smooth. Bring the soup back to a boil and taste for seasoning.

  • STEP 4

    Shut off the heat and pour in and mix the NESTLÉ ALL PURPOSE CREAM into the soup. Garnish with pumpkin seeds and croutons.

Cream Drop Cream Drop

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