11 Ingredients
Pumpkin
1/2
|
Potato
2
|
White onion
1/2
|
Dried peas
1
glass
|
|
Plain yogurt
1
cup
|
Basmati rice
1
cup
|
Sumac
2
tablespoons
|
Edible flowers
|
Extra virgin olive oil
|
Salt
|
Black pepper
|
Yogurt, sumac and flowers give this winter soup unusual colours, and a tasty surprise for the palate.
Ingredients for 4
1/2 Delica pumpkin
2 medium potatoes
1/2 white onion
1 glass dried split peas
1 cup plain yogurt (or soy yogurt for a vegan version)
1 cup white rice (basmati, or a mix of basmati and wild rice)
2 tablespoons sumac
edible flowers
salt, pepper, extra virgin olive oil
Method
Wash all the vegetables and cut them into pieces of about 1 cm. Put them in a large pot with the peas, cover with water and bring to the boil. Cook for about 40 minutes, until all the vegetables are soft. Add the rice (and more hot water if the soup is too thick) and cook for 15 minutes.
Serve hot with a spoonful of yogurt swirled on top, plenty of sumac, a drizzle of olive oil and the flower petals.
