Would you like to make a vegan soup for a change? I certainly would, once again... This is a super easy recipe, so there are no excuses for not making this.
The star of this soup is one single harlequin squash, and new potatoes make a good company for it indeed. As my regular reader you might know that I recently detected the harlequin squash, found it to be lovely and now constantly want to make dishes with it. So here we go!
1 harlequin squash
300g new potatoes
1 large onion
2 garlic cloves
2 salad onions
Vegetable stock powder
Lemon and pepper bread crumbs
Cut the new potatoes in half, or in several smaller pieces in case they are a bit larger. Cut the harlequin squash into small cubes. Be careful when making the first cuts as the squash can be tough.
Then chop the onion, garlic and salad onions. Prepare the vegetable stock.
Heat oil in a saucepan and fry the onion and garlic briefly. Add the potatoes and fry them for a few minutes. Then also add the squash and most of the chopped salad onions, save some of them as garnish.
Add the vegetable stock and let it all simmer under a lid for about 20 minutes. Stir occasionally.
Season with salt and pepper once the potatoes and the squash are cooked soft. Then puree the soup.
Garnish with salad onions and lemon and pepper bread crumbs, then serve the soup with some nice bread. I paired the soup this time with this artisan crispbread.