A velouté pumpkin soup that combines simplicity with refined flavor. The aromatic vegetables add depth, along with an earthy note that elevates the dish. Ideal for a light yet satisfying meal, it is perfectly served with a spoonful of cool yogurt and freshly ground pepper.
Ingredients
2 tablespoons extra virgin olive oil Mesimeri
1 large onion (diced)
2 garlic cloves (finely chopped)
3–4 fresh leeks (white and light green parts only, sliced)
3–4 medium potatoes (peeled and diced)
200–250 g dried wild dried stamnagathi or 1–2 handfuls fresh greens
1 liter broth (vegetable or chicken)
Salt and pepper to tast
e1 tablespoon To Filema tis Lelas Pomegranate Balsamic Cream (for a slightly sweet and tangy garnish)
Instructions
Heat the olive oil and sauté the onion for 2–3 minutes. Add the garlic and leeks, sauté for another 2–3 minutes. Add the potatoes and broth to cover the ingredients. When the potatoes are soft, add the wild thistle. Simmer for 15–20 minutes. Blend the soup until smooth and velvety.
