Because it starts to get cold outside, we move inside where it’s warm and cozy. What fits better with the autumn then a good soup?
Servings: 8 (2 litres/8,4 cups)
Time: 35-40 minutes
1 small cauliflower (280 g)
2 large carrots (300 g)
500 g floury potatoes
100 g rutabaga/kohlrabi
1 large sweet potato (300 g after peeling)
¼ teaspoon red chili powder
1 bouillon cube/ 1 topped teaspoon bouillon powder
1 dl/ 0,4 cup vegan single cream
Salt and pepper
1 pk Gardein Chick’n Scallopini
Wholemeal dinner rolls
How to prepare:
Take the Chick’n scallopini out of the freezer and thaw until you are able to cut through them. Wash and scrub the vegetables. Peel the rutabaga/kohlrabi and the sweet potato. Cut all the vegetables in small pieces and put it in a large pot. Pour in enough water so it just covers the vegetables. Stir in bouillon and ¼ teaspoon chili powder. Bring to a boil and let it simmer until vegetables are tender. Use a fork to check.
When the vegetables are soft, blend the soup with a hand mixer until a creamy and even consistency. Stir in vegan single cream. Add salt, pepper and optionally more chili powder to taste.
Cut the Chick’n Scallopini in cubes and stir into the soup. Wait a couple of minutes until it’s all hot. Serve the soup with wholemeal dinner rolls and vegan butter.