Pumpkin and Leek soup

Leek has a strong flavor that in this soup is counterbalanced by the pumpkin, lentils and thyme. The result is balanced and delicious, without the need to add potatoes, which allows for a gluten-free, low-calorie vegetable cream, rich in nutrients and fiber. A recipe for quick and easy implementation that can be stored in the refrigerator for a few days or if you prefer to frozen in small batches.

For 10 portions:

600 g pumpkin
3 small leeks (white part only)
100 g lentils
1 cauliflower
30 g ginger
1 tablespoon extra virgin olive oil
1 teaspoon thyme
Salt to taste

  1. Peel the  pumpkin and ginger and dice them
  2. Remove the leaves of the cauliflower and cut it  into pieces
  3. Add the dried lentils
  4. Cover with enough water  and cook until vegetables are tender.
  5. Season with salt, olive oil, thyme and blend the soup through until creamy.
  6. Remove the foam that forms, taste and rectify the flavor if necessary

Enjoy!

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