Squash, Kale & Mixed Bean Soup
Serves
6
Total Time
50mins
Calories
395
This chunky soup is a big bowl of goodness, packed with healthy beans and vegetables. Crème fraîche or heavy cream adds a touch of indulgence, but feel free to leave it out if you want a lighter soup. Serve wit...
- Garlic clove2finely chopped
- Butternut squash½peeled, seeded, diced
- Carrot2diced
- Tomato4skinned, coarsely chopped
- Canned mixed beans800 gdrained
- Kale30 gchopped
- Onion1finely chopped
- Olive oil1 tablespoon
- Smoked paprika1 teaspoon
- Vegetable stock900 ml
- Salt & pepperas needed
- Crème fraîche170 g
Ingredients
- 1. Heat olive oil in a clean saucepan
- 2. Add onion and sauté gently until softened - 5 min
- 3. Stir in garlic clove and smoked paprika to the saucepan
- 4. Cook briefly
- 5. Add butternut squash, carrot, tomato and canned mixed beans
- 6. Pour vegetable stock into the saucepan and season with salt & pepper to taste
- 7. Boil while stirring occasionally
- 8. Cover and simmer until tender - 25 min
- 9. Add crème fraîche and kale to the saucepan, then cover again
- 10. Cook - 5 min
- 11. Ladle content of saucepan into medium bowl
- 12. Serve with warm focaccia
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
