Soup recipes for ulcerative colitis

  • Preparation: 10 minutes
  • Achievement: 50 minutes
  • Servings: 4 to 6
  • Ready in 60 minutes
  •     2 kg mussels
  •     1 butternut pumpkin
  •     Harissa
  •     Flat parsley
  •     Olive oil
  •      1 tsp honey
  •     2 tsp almond milk
  •     Spices for mussels
  •     Pepper
  •     Salt

Step by step

1. Cut the peeled pumpkin into pieces, place them in an ovenproof dish and drizzle with olive oil and honey. Season with salt and pepper, mix well and bake the pumpkin in a preheated oven for 40 minutes at 180oC.

2. Then place the pumpkin in a saucepan and add a dash of almond milk, water and a little harissa. For water and harissa determine the amount according to your taste. Season with salt, pepper and blend the soup in a blender.

3.Heat a pot in which you have poured a drizzle of olive oil and simmer the mussels and spices over high heat for a few minutes. When the mussels open, they are ready. Serve the soup with a few mussels and flat parsley.

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