Ingredients
- 500 g vegetable stock ( carrots, onion, celery, herbs)
- 200 g black cabbage leaves
- 200 g wholemeal flour
- 150 g pumpkin pulp
- 150 g peeled carrots
- 150 g peeled potatoes
- 150 g peeled apple
- 2 eggs
- turmeric
- salt
- extra virgin olive oil
For the recipe of the carrot, pumpkin and apple soup with wholemeal strips, prepare the broth: simmer carrots, onion, celery stalk and aromatic herbs in 800 g of lightly salted water for 20 minutes. Dice carrots, apple, potatoes and pumpkin and sauté them in a saucepan with a little oil, without taking any color.
Add 500 g of boiling broth; cook for 20-25 minutes. Blend the soup, adding, if needed, a little broth, to give it the consistency of a cream. Season with a teaspoon of turmeric. Mix the flour with the eggs until you get a smooth paste; let it rest for 20 minutes wrapped in plastic wrap. Roll out the dough into a thin sheet (hole 4 of the machine to roll the dough
). Cut out triangular-shaped rags. Thinly slice the black cabbage and sauté it in a pan with a little oil for 3-4 minutes. Cook the strips in abundant salted water for 2-3 minutes. Distribute the soup on the plates and complete them with a few strips, a tablespoon of cabbage, a drizzle of oil and, to taste, nutmeg.
