Pumpkin soup, black cabbage and chestnuts

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the chestnuts for one hour with some laurel. When they are ready, take them out of the water and peel them while still hot.

Step 2

Prepare the pumpkin, peel it and slice it in small cubes.

Step 3

Prepare the potatoes, peel them and slice them in small cubes.

Step 4

Mince the onions, carrots and celery as small as you can.

Step 5

Take a large pot, pour some olive oil and ease down all the vegetables.

Step 6

Switch on the heat and poor some water into the pot. It is enough to just cover the vegetables. Add salt, pepper, and garlic powder.

Step 7

Cook the soup until the it get creamy. It can take one hour, depending on how big your vegetables are. Stir the soup every now and then and add a spoon or two of water in case it gets too dry.

Step 8

Mince the black cabbage and add it to the soup. Add the chestnuts to, stir, and cook as long as it takes for barley and buckwheat to become soft. Both cereals need to have some liquid to cook, so if the soup is to dry, add a bit of water.