- with Greek yogurt
- Preparation: Minutes
- Cooking: 30 Minutes
- Difficulty: Easy
- Servings: 4 people
- Cost: Cheap
Ingredients
-
500 g beetroot
-
350 g pumpkin pulp
-
200g g Greek yogurt
-
1 potato
-
1 onion
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1 sprig celery
-
1 vegetable stock cube
-
1 bouquet parsley
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q.s. sage
-
q.s. table salt
-
q.s. extra virgin olive oil
Preparation
-
- – chop all the vegetables and put them in a pan;
- – cover with water and add the sage;
- – when water starts boiling add the vegetables stock cube;
- – cook on medium for around 25 minutes;
- – remove the sage and mix with a blender;
- – add the Greek yogurt and mix well;
Notes
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