- Heat the oil in a saucepan.
- Finely chop the onion and fry in oil. Add the crushed garlic.
- Cut the carrots and parsley into thin slices or cubes, dice the zucchini and add to the pot. Let it roast and turn slightly golden.
- Drain the beans and chickpeas from the can, rinse and pour into the pot. Add the can of crushed tomatoes and pour in the broth. Let it cook for about 45 – 50 minutes.
- Turn off the heat and add the Sprouted red lentil crunchy flakes, season with salt and pepper. If the soup is too thick, add more stock or water.
- Finish with fresh herbs – basil or coriander.
Recipe created by: https://www.baruhavlova.com/
Recipes
Thick legume soup
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Number of portions
4 portion
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Preparation time
10 minutes
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Cooking time
40 minutes
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Total time
50 minutes
Ingredients
- 1 medium onion
- 1 spoon avocado oil
- 2 clove garlic
- 1 can red beans
- 1 can chickpea
- 50 g Sprouted red lentil crunchy flakes
- 1 can crushed tomatoes
- 5 litres broth
- 1/2 zucchini
- 1 middle carrot
- 1 middle parsley
- 1 handful chopped basil
- salt, pepper
Procedure
Recipes
