Pumpkin, Cauliflower and Bean Soup Recipe

How to Make Pumpkin, Cauliflower and Bean Soup?

 

Serve: 6
 

Ingredients:

  • several thyme sprigs

  • 750g / 1 lb 11 oz cauliflower

  • 1 1/2 tablespoons olive oil

  • 3 onions, chopped

  • 3 garlic cloves, chopped

  • 1 potato, chopped

  • 750g / 1 lb 11 oz pumpkin, peeled, seeded and chopped

  • 1.5 liter / 6 1/3 cups vegetable stock

  • 400g / 14oz canned haricot beans, drained and rinsed

  • large handful of chopped parsley

  • crusty bread, to serve

Preparation:

  1. Strip the leaves of the thyme sprigs and cut the cauliflower into small florets. Set aside.

  2. In a large pan, put in the oil and heat it.

  3. Stir in the onions to fry for 5 minutes. Make sure they are soft and light brown in color.

  4. Add in the garlic, potato, pumpkin and thyme. Cook while stirring gently for 1 1/2 minutes.

  5. Spoon the stock over and bring the mixture to a boil.

  6. Lower the heat. Cover with lid and simmer for 25 minutes.

  7. Add in the beans and cauliflower. Let cook for additional 15 minutes. By then, all the vegetables should become tender.

  8. Ladle 2 ladlefuls of soup and transfer to a food processor.

  9. Add in the parsley to the processor and process until smooth.

  10. Return the liquid to the pan of vegetables.

  11. Serve with the crusty bread.

Nutrition per serving:

  • 205 kcalories, protein 11g, carbohydrate 29g, fat 4g, saturated fat 0, fiber 9g, sugar 11g, salt 1g

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