Another selection of vegetables I use for soups is the one in the picture above.
It includes:
~ Carrots
~ Potatoes
~ Onions
~ Courgette
~ Pumpkin
~ French Garlic (as we call it here)
When I use this selection of vegetables, I make a purée with carrots, potatoes, onions, courgette and pumpkin. I cook all vegetables in salted water, add extra virgin olive oil and salt.
After reducing vegetables to purée, I add French Garlic in small slices and let it cook well.
Bom Apetite :)
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