Pumpkin soup and tomato

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Ingredients

  • Yellow squash small: 1
  • Onions: 2
  • Small potato: 1
  • Turnip mean: 1
  • Garlic: 4
  • Tomato: 1
  • Water: 1.5 l
  • Olive oil: 2 Tablespoons
  • Salt: taste.
  • Coriander, fresh to serve:

Directions

Peel and wash all the vegetables (delete the pevides pumpkin) and put them in a pan with high water. Bring to a boil and remove when they are tender. Pass by the magic wand and season with salt and olive oil. Bring it back to the heat, slow boil for about 10 minutes, stirring occasionally. Serve hot.

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