Legume, Carrot and Pumpkin Soup
Ingredients – Serves 4
- 200g of cooked chickpeas
- 100g cooked lentils
- 140g cooked white beans
- 150g pumpkin
- 150g carrots, peeled
- 1 onion
- 2 tablespoons extra virgin olive oil
- 300ml hot water or vegetable broth
- Parsley, to taste
- Salt and pepper to taste
Method
Dice the pumpkin and carrots, slice the onion and brown it in the two tablespoons of extra virgin olive oil.
Add the carrots, pumpkin, salt and pepper and leave to brown for a few minutes, then cover the vegetables with the water or vegetable broth and leave to cook for about 15 minutes.
Add the legumes, and the chopped parsley, season with salt and pepper and continue cooking for another 10 minutes, adding more hot water or broth if necessary.
Cook until the vegetables are “al dente”. Serve piping hot.
