Sopa de Abóbora com Feijão e Coentros

Name: Sopa de Abóbora com Feijão e Coentros
Cuisine: Portugal
Ingredients: 1.2 kg Pumpkin (peeled, cubed); 300 g Cooked white beans; 1 large Onion (chopped); 3 Garlic cloves; 50 ml Olive oil; 1 bunch Fresh coriander (chopped); 1.5 L Vegetable stock or water

A recipe from Portugal.

🇵🇹 PortugallunchsouponePotvegetarianhealthyseasonal

Nutrition (per serving)

240Calories

10 gProtein

38 gCarbs

8 gFat

10 gSugar

650 mgSalt

Ingredients

1.2 kg Pumpkin (peeled, cubed)
300 g Cooked white beans
1 large Onion (chopped)
3 Garlic cloves
50 ml Olive oil
1 bunch Fresh coriander (chopped)
1.5 L Vegetable stock or water

Method

Heat olive oil in pot. Sauté onion and garlic until soft. Add pumpkin cubes, stir 5 minutes to coat.
Pour in stock/water and bring to boil. Reduce to simmer, cover partially and cook 25–30 minutes until pumpkin is very soft.
Add cooked beans. Blend soup partially with immersion blender (leave some chunks for texture). Season with salt and pepper.
Stir in most chopped coriander. Serve hot with final raw olive oil drizzle and extra coriander on top.