Highlights
- Suitable as lunch/dinner
- Tasty and filling
Ingredients
- Fresh pumpkin
- Three potatoes
- One root parsley
- An onion
- A cup of boiled chickpeas (or ready to use from shop)
- A piece of fresh ginger root
- A pinch of salt
- Optional: bullion block(s)
Needed appliances
- A cutting board
- A knife
- A pot
- An immersion blender
Tips
- It is possible to add other vegetables like carrots, celery;
- If you don’t have chickpeas – you can skip them (they add some proteins to your meal though)
- You can add a spoon of soft goat cheese to your plate with soup for extra flavor
- Additional bread or crackers can complement the meal
Preparation steps
- Peel and clean pumpkin and cut it in small blocks
- Peel other vegetable (root parsley, onion, potatoes) and cut them is small blocks
- Place washed vegetables in a pot and cover with cold water (I add as much water as it is needed to cover all the small vegetable blocks)
- Put the soup on fire
- After 10 min add salt (optional: bullion block) and keep boiling
- When the vegetables are getting soft, add the boiled chickpeas and squeezed piece of fresh ginger root
- Boil everything for 5-8 more minutes
- Switch off the fire and blend the vegetables in a pot with the immersion blender
Enjoy your meal,
