Vegetable Ginger Soup

Name: Vegetable Ginger Soup
Yield: 4
Ingredients: Three cups of hot water; One-half cup of firm natural yogurt; 280 grams of Japanese pumpkin, peeled and diced; 280 grams of diced potato; Three chopped onions; Three chopped carrots 1 one-centimeter piece of ginger; One chicken broth tablet; Salt and black pepper to taste

1
Three cups of hot water
2
One-half cup of firm natural yogurt
3
280 grams of Japanese pumpkin, peeled and diced
4
280 grams of diced potato
5
Three chopped onions
6
Three chopped carrots 1 one-centimeter piece of ginger
7
One chicken broth tablet
8
Salt and black pepper to taste

Ingredients

1
Three cups of hot water
2
One-half cup of firm natural yogurt
3
280 grams of Japanese pumpkin, peeled and diced
4
280 grams of diced potato
5
Three chopped onions
6
Three chopped carrots 1 one-centimeter piece of ginger
7
One chicken broth tablet
8
Salt and black pepper to taste

Directions

1
Strain the yogurt through a cheesecloth
2
Dissolve the chicken broth in the water, add the vegetables and ginger, and bring to a boil
3
When boiling, reduce heat and cook until all is tender
4
Blend in a blender, reheat, and season with black pepper and salt
5
Put one spoonful of yogurt in each portion.

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