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