Ingredients:
Serves 4
Directions:Serves 4
- 1 tbsp vegetable oil
- 650g butternut squash, cut in 2cm cubes
- 3 thyme sprigs
- 2 garlic cloves, halved
- 2 medium leeks, white and pale green parts cut into 2cm pieces
- 1 celery rib, diced
- 4 cups chicken broth
- 100g bacon cubes (omit for vegetarian)
- 2 handfuls kale, roughly chopped
- 1 can pinto beans (about 400g, can also be substituted with other beans such as black beans)
- 1 medium carrot, finely diced
- 1 red bell pepper, finely diced
- 1 cup sweet corn
- 1/2 tsp garlic powder
- 1/2 tsp paprika powder
- 1/2 tsp salt
- 1/2 tsp pepper
Heat the vegetable oil in a large, heavy pot. Combine, squash, thyme, garlic, leeks and celery. Cook for 2-3 minutes, then add the broth and bring to a boil. Cover and simmer over low heat for about 40 minutes, or until the vegetables are tender.
Discard the thyme sprigs from the soup and puree the soup with a blender. Add the kale, beans, carrot, bell pepper and corn. Season with salt, pepper, the garlic powder and paprika powder, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 15 minutes.
During the last 5 minutes of cooking, put the bacon cubes in a skillet and cook over moderately high heat, until crisp. Once the soup is ready, serve, and garnish with the bacon cubes.
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