Pattypan squash soup

Vegetarian, Bento, Cuisine, Recipes, Zoé

(for two tender lovers)
2 pattypan squash
2 potatoes
1 teaspoon of stock powder
1 teaspoon of oil
1 pinch nutmeg
salt, pepper.

Cut the top of the pattypan squash.
With a spoon unseed the squash.
With a knife and some patience take out the flesh without breaking the pattypan squash.
Peel the potatoes and cut them in four.
In a large saucepan, heat the oil and the spices.
Add the vegetables and cook for a little minute.
Add one litre of water and cook for tenty minutes, until the vegetable are tender.
Blend the soup, and serve it in their shells.

Comment: I’ve served them with some fried seitan. A real treat.

One Response to “Pattypan squash soup”

  1. Pattypan squash soup « Experiments in dessertarian cooking Says:

    […] -Pattypan squash soup with fried seitan balls -Onion flavoured […]


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