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Today we will make a potage soup with a lot of vegetables.
Sauteing the vegetables well will enhance the sweetness, making the soup extra tasty.
With this soup, you'll be covered for veggie intake even on busy mornings. This is highly recommended for kids who don't like vegetables.

[Ingredients]
Butter 15g
Olive oil 1 teaspoon
(butter or olive oil, either one alone is ok too)
Onion 500g
Carrot 200g
Celery 30g
Pumpkin 200g
Salt 1 pinch
Water 250cc (enough to cover vegetables)
Vegetable soup stock (additive free) 1 teaspoon
Milk 250cc

[How To]
1. Add butter and olive oil in a pot and heat, then add thinly sliced onions. Sprinkle one pinch of salt, and saute until soft.
2. Add thinly sliced carrots and celery, and saute more. Place a lid and steam on low heat for 15min. Mix from time to time to avoid burning.
3. Add pumpkin cut into bite size, mix, then add water and the vegetable soup stock, and boil on medium heat.
4. Once boiling, place lid again, and stew on low heat for 20min until ingredients are softened.
5. Add milk, and once boiling, stir well with a hand blender. If texture is too thick, add milk to adjust.

Additive free vegetable soup stock used:
https://www.sky-food.jp/%E5%95%86%E5%...