Rose Pumpkin
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Velvety Leek, Potato And Pumpkin With Green Azuki Beans And Seeds
ingredients
servings
3
Japanese azuki beans
140 oz
Pumpkin
400 oz
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
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Super healthy and tasty
preparation
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.
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.
step 3
Cook the boiled azuki green beans in boiling water for 10 minutes, then drain.
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.
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.
