


Ingredients
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.


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.




COMMENTS & REVIEWS
Please LOGIN to comment.