- 1 onion
- 1 carrot
- 1 potato
- 1 pumpkin
- 5 glasses of water
- 1 teaspoon salt
- 2 spoonful butter
- 2 tbsp olive oil
- 2 tablespoons
- 1 tea glass of milk
- 1/4 of lemon juice
*Wash and peel all vegetables. Chop the onions, zucchini, potatoes and carrots into small pieces.
*Put 1 tablespoon of butter and olive oil in the pan to lightly roast the vegetables.
*First, fry the onions lightly, then add potatoes and carrots then continue roasting for another 2-3 minutes.
*Then add the pumpkin and mix a little more and add the water.
*Close the lid until the vegetables are soft, and cook on medium-low heat.
*Strain the broth of well-boiled vegetables. Separate the vegetable broth and vegetables.
*Add the remaining butter to the pan and fry with flour until the smell comes out.
*Add the filtered vegetable broth, boil a little and add the vegetables.
*Cut the bottom of the pan, mix, add milk and cook for another 2-3 minutes. Add the salt and any spices you want.
*Serve by squeezing lemon while serving.
*Enjoy your meal.