A hearty winter soup, both filling and nourishing. This recipe uses items usually found hidden in the fridge or pantry, so very environment and user friendly. It tastes great, and is high in nutrition.
|½ cup||Red kidney beans, pre soaked|
|½ cup||Chickpeas, pre soaked|
|½ cup||Lentils, pre soaked|
|1 large||Chopped onion|
|3 cloves||Garlic, chopped|
|2 large||Celery stalks, roughly chopped|
|1 cup||Cauliflower, stalks only - trimmed and chopped|
|1 cup||Broccoli, stalks only, peeled and chopped|
|2 cups||Pumpkin, chopped|
|½ cup||Tomato puree|
|6 cups||Vegetable stock, can substitute water|
|2 tsp||Ground cumin|
|½ tsp||Chilli powder|
- Pre soak beans and lentils in hot water for one hour. Change the mix of beans and lentils to your preference.
- Drain Beans and lentils and add to large pot. Add all other ingredients to the pot. Put pot on stove top to heat.
- Bring to the boil, stirring occasionally. Turn heat down and simmer for two hours. Season with salt and pepper to taste.
- Process in batches in blender until smooth. Return to pot. Adjust seasoning. Add more stock or water to reach preferred consistency. Reheat until nearly boiling.
- Serve in soup bowls with a swirl of cream on top and a sprig of parsley. Enjoy with crusty bread and butter. Leftovers can be refrigerated and will taste even better the next day.