Recipe for legume soup
Per 10 Servings
Components
- 1/3 cup (70 g) various legumes such as red or orange lentils, various types of dried beans, dried peas, chickpeas or alternatively 200 g (1/4 bag) frozen legumes
- 2 large zucchini cut into small cubes
- Medium carrots, finely grated
- 1 tablespoon olive oil
- Salt, black / white pepper
- A small slice of pumpkin (300 g) cut into small cubes
- Other spices according to taste such as: ground cumin and turmeric (suitable for lentils), ground coriander or chopped fresh coriander (suitable for hummus), chopped celery leaves and red paprika (suitable for white beans).
- 1 medium onion, finely chopped
- 12 cups water (2.5 liters)
Method of preparation
Attention:
- Salt delays the cooking of legumes and therefore it is advisable to add it at the end.
- When using frozen legumes instead of dry legumes, the soup cooking time is shortened to only an hour for each type of legume.
Wrong? We'll fix it! If you find a mistake in the article, please share with us