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Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds

ingredients

servings

3

Japanese azuki beans

140 grams

Pumpkin

400 grams

Potatoes

1 unit

Leeks

1 half

Pumpkin seeds

2 spoons

Sunflower seeds, unsalted

2 spoons

soups from Italy

Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds

Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds

vegan high in iron high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds

Super healthy and tasty

Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds step 1

step 1

In a pot put the pumpkin and potato cut into cubes and just over half of a leek cut into strips. Add some water to cover the vegetables.

Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds step 2

step 2

Bring to a boil and cook until the pumpkin and the potato are stuffed with a fork. Sala and pepa during cooking, stirring occasionally.

Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds step 3

step 3

Cook the boiled azuki green beans in boiling water for 10 minutes, then drain.

Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds step 4

step 4

Meanwhile, in the oven, grill the sunflower and pumpkin seeds, until you hear a light crackling. Then remove them from the oven immediately.

Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds step 5

step 5

Mix the soup with the immersion whisk until it becomes a cream. So serve it on the plate. Then add the akuzi beans on the surface and the toasted seeds.

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