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Barley with creamed pumpkin and potatoes

Barley with creamed pumpkin and potatoes

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Ingredients

Portions
100g of Barley
250g of Pumpkin
200g of Potatoes
1 tablespoon of Extra virgin olive oil
1 Onion
Vegetable broth
Salt and pepper to taste.

Nutritional Values

332
Kcal
57g
Carbohydrates
8g
Protein
8g
Fats
Features:
  • Vegan

A tasty, typically autumn first course to warm you up on cold, rainy days

  • 40min
  • Portions 2
  • Easy

Ingredients

Proceedings

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Barley soup with creamed pumpkin and potatoes is a heart-warming dish on cold, dreary days.

Easy to prepare, it is suitable for everyone.

To prepare the pumpkin puree, I used this excellent immersion blender

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Proceedings

1
Done

Cut pumpkin and potatoes into small pieces and chop onion

2
Done

Cook them in a saucepan with vegetable broth for about 20 to 25 minutes, adjusting salt and pepper.

3
Done

If necessary, add more broth while cooking

4
Done

While you are cooking the vegetables, prepare the barley

5
Done

Rinse it and cook it in salted water for about 30 minutes (cooking times may vary, check the label)

6
Done

When the vegetables are cooked, blend them with an immersion blender

7
Done

Combine the cooked and drained barley with the creamed pumpkin and potatoes and serve, seasoning with a drizzle of raw oil and some parsley

8
Done

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