Pumpkin and leek velouté with Rooibos
Ingredients (4 servings)
A quick and easy recipe without cream or milk, which is also perfect for vegans.
Brew a cup of Rooibos in 90°C water and steep for 4 minutes.
Stew the sliced leeks in a few tablespoons of oil. Add the diced pumpkin and season with salt and pepper. Lightly sauté over high heat for a few seconds. Add the rooibos, vegetable stock and lower the heat, allowing to cook for about 20 minutes.
When the pumpkin and leeks are cooked, whisk everything together and adjust the seasoning. Serve hot in a crockpot, sprinkled with finely chopped rosemary. Serve with diced toasted bread.
