Powdery mildew of the sage

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  Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work

Pumpkin And Courgette Soup

Pumpkin And Courgette Soup

Pumpkin and courgette soup, a light and delicate vegetable-based dish perfect to prepare with cold first courses, to warm up a little even on the table, with a hot but nutritious and tasty dish. An easy recipe to prepare, also perfect to take to the office or to the university the next day, because it is good both hot and cold. This is the basic recipe for making pumpkin soup but you can enrich it with your favourite spices, add grated cheeses or a few slices of crispy bacon to enrich it. Now let’s see together how to prepare the pumpkin and courgette soup!

For 2 people
The difficulty of the recipe: EASY
Preparation Time: 20 min
Cooking time: 40 min
Ready in: 1h

INGREDIENTS

700 gr of pumpkin weight of cleaned pumpkin without peel
3 medium zucchini
2 medium potatoes
Salt and Pepper To Taste.
Extra virgin olive oil as needed
1 shallot

Nutrition Facts

Servings: 2
Amount per serving
Calories 349
% Daily Value*
Total Fat 8.1g 10%, Saturated Fat 1.3g 7%, Cholesterol 0mg 0%, Sodium 46mg 2%, Total Carbohydrate 66.9g 24%, Dietary Fiber 10.1g 36%, Total Sugars 12.3g, Protein 10.8g, Vitamin D 0mcg 0%, Calcium 139mg 11%, Iron 5mg 28%, Potassium 2845mg 61%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Preparation of Pumpkin And Courgette Soup

To prepare the pumpkin and courgette soup, the first thing to do is to cut the pumpkin into coarse pieces after removing the skin and washing it well. Once cut, put it in a large pot.



Cut into pieces, remove the peel and wash the two potatoes well. Then add the zucchini and the shallot cut into pieces.



Add water to the brim of the vegetables, season with salt and pepper to taste and cook over medium-low heat with the lid on for about 40 minutes.



After the time necessary for cooking, blend all the ingredients with an immersion blender directly into the pot.



Pour the still-hot soup into serving dishes, add a drizzle of extra virgin olive oil and bring it to the table. If you want, you can keep the cream in the refrigerator, hermetically sealed for a maximum of 2 days and you can eat it hot, just cooked or cold the next day, it will always be delicious.

Pumpkin And Courgette Soup


You may be interested to read Meatballs with pumpkin recipe/ Soft Ricotta and Pear Cake Recipe/ Eggplant Cordon Bleu recipe.

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