Pumpkin, Carrot Cannellini Bean Soup by @cathyes.world 🎃 Check out her page for other great vegan recipes.
300g (12oz) pumpkin, diced (I used 1/2 medium pumpkin)
3 medium carrots, diced (I always leave the skin on – it’s perfectly edible and we don’t like waste!)
2 sticks of celery, diced
1 large white onion, diced
3 garlic cloves, minced
1 can chopped tomatoes
1 veg stock cube (or Ron’s tip 1tsp onion powder)
2 cans cannellini beans (or any white bean)
1 tbsp tomato purée
1 bay leaf
Handful parsley, chopped
1/4 tsp smoked paprika
Salt and black pepper to taste
1/2 tbsp ACV (apple cider vinegar)
700ml water (3 cups)
1. Fry onions and celery in a little olive oil on a medium heat until they soften and begin to brown.
2. Add carrots and garlic. fry gently for another 10 mins. Then add pumpkin and spices and continue to cook on a low heat for 5 mins.
3. Add stock cube, tomato, beans and all liquid ingredients. Allow soup to simmer on a low heat for 45 mins until all ingredients are soft and cooked through. 4. Season to taste and serve with your favourite crusty bread 🥖
(my 2 cents: I like to puree some of the soup to create a thicker soup. Ron)