Pumpkin and chickpea soup

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Pumpkin and chickpea soup

The temperatures have cooled down and the highly regarded night soup is again in place. Making a do-it-yourself soup finally takes lots of time between peeling, reducing the greens, cooking and even mixing. My mother gave me the straightforward soup which significantly simplifies these final 2 steps however usually I do not actually have time to organize anything for dinner. And what I really like probably the most are the entire soups with items that mean you can prepare dinner solely that for the meal. It was whereas searching for recipes with out meat that I got here throughout this soup which I actually appreciated as a result of it combines squash, couscous semolina and chickpeas. Right here the affiliation of semolina and chickpeas is ideal for having a superb consumption of vegetable proteins.

For 4 folks :

– ½ butternut squash
– 1 onion
– 1 clove of garlic
– 1 liter of vegetable or rooster broth
– 260 g canned chickpeas
– 100 g couscous semolina
– thyme
– olive oil
– salt, floor pepper

Peel the half squash and minimize it into cubes.

In a sauté pan, warmth a drizzle of oil and add the squash. Cook dinner lined over medium warmth for 8 minutes.

Peel and chop the onion and garlic.

Add the onion to the skillet and brown it.

Add the garlic.

Pour in broth and thyme.

Cowl and prepare dinner till the squash is tender.

In the meantime, prepare dinner the couscous semolina in line with the packet directions.

Add it to the soup.

Serve sizzling and luxuriate in!

Supply: recipe impressed by Vegetarian menu

With this recipe, I take part within the problem of this month of Recipes.de whose theme is “Autumn soups”.

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