PottageIngredients
– 100 g of pumpkin
– 150 g of potatoes
– 50 g of celery
– 50 g of chard
– 150 g of cauliflower
– 500 ml vegetable broth
– 2 tablespoons extra virgin olive oil
– 1 small onion blond

– Coarse salt

Preparation

> The weight shown is net of vegetable waste.
– Clean the pumpkin and cut into cubes
– Peel the potatoes and cut into cubes also
– Wash the celery and slice about the same thickness of the pumpkin and potatoes
– Wash the chard leaves and chopped into small pieces
– Wash the cauliflower florets and spread them apart to get flowers small size.
– Heat the vegetable broth
– In a soup pot put the oil, onion, peeled and finely chopped, and brown
– Add the vegetables and cook, stirring for a few minutes
– Add the vegetable broth, a generous pinch of salt, stir and let boil again
– Bake for 30 minutes on low heat covered
– Serve warm or hot with croutons.

 
Barbara Farinelli – www.lospicchiodaglio.it