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Soup autumn colors

ingredients

servings

4

Delica pumpkin

600 oz

Beets

100 oz

Onion

100 oz

Juniper berries

3 unit

Laurel

2 leafs

Natural mineral water

1500 oz

Extra virgin olive oil

4 spoons

Salt

3 pinches

Black pepper

1 pinch

single courses from Italy

Soup autumn colors

Soup autumn colors

vegan high in potassium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Soup autumn colors

Colors and taste of autumn with nutrients that recharge supporting the recovery at full speed.

Soup autumn colors step 1

step 1

Mince the golden onion and slice it thinly. Clean the pumpkin, remove the peel, in total you will have about 450 g of pulp, cut it first into slices then diced. Wash and cut the beets into strips.

Soup autumn colors step 2

step 2

Pour the olive oil in a pan, add the onion, the bay leaf and the juniper berries, let it brown on a low flame until the onion is soft. Now add the pumpkin, brown it over medium heat and then wet with a little water taken from the total dose (1.5 l).

Soup autumn colors step 3

step 3

Also add the chickpeas, chard, salt, pepper and the rest of the water needed for cooking, mix everything, cover with a lid and cook over high heat for 15 minutes. After which, remove the lid and continue to cook over medium heat for another 15 minutes.

Soup autumn colors step 4

step 4

Remove the bay leaves and juniper berries and serve the soup with a drizzle of olive oil and a handful of black pepper.

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