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