I love (since always) soups and consommés. “You just need to put a little bit of salt in a pan of water and she’ll love it” somebody said about me, a long time ago. Since then, I have been testing some other ingredients than water and salt, and my recent passion is this super easy carrot and squash consommé.
You just need to cook the squash and carrots (I used one small squash for each 2 carrots) with a onion in a pressure pan during 15 minutes and then, process everything with water and a cup of almond milk until the consistency you like. I seasoned with salt, pepper and curry, but you can choose the seasonings of your choice (: I finished with moyashi bean sprouts, green onion and a string of olive oil. It was delicious and comfy!