Photo: Cala
Waterblommetjie Squash Soup
14 ingredients
Serves 4
openrecipes
Creamy and Delicious.
Estimated Nutrition (whole recipe, rough)
227
Calories
3g
Protein
18g
Fat
18g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Soup:
- Juice of 1/2 a lemon
- 600g fresh waterblommetjies (or Cape Pond Weed, better known to South Africans as waterblommetjies)
- 4 gem squash, halved
- 125ml fresh cream
- 125ml vegetable stock
- 45ml butter
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper
- For the Garlic and Parsley Toasts:
- 1 garlic clove, finely chopped
- 10ml fresh flat-leaf parsley, finely chopped
- 30ml Pecorino, finely grated
- 8 slices of baguette
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes