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🍽️ Creamy Vegetable Soup with White Beans

344 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 green bell pepper
• 2 onions
• 2 garlic cloves
• 1 chili pepper
• 2 carrots
• 1 potato
• 200 g pumpkin flesh
• 2 tbsp olive oil
• 1 tsp ground coriander
• 0.5 tsp ground cumin
• salt
• pepper
• 1.2 l vegetable broth
• 275 g white beans (can; drained weight)
• 1 handful coriander (5 g each)
• 120 g feta (45% fat in dry matter)
• 30 g purple tortilla chips

Instructions

1. 1. Halve the peppers and remove the seeds. Wash the halves and place them skin-side up on a baking sheet. Roast them under the grill for about 10 minutes until the skin is blackened. Transfer the peppers to a bowl, cover, and let them steam for 10 minutes. Peel off the charred skin and dice the flesh. Set aside about one-third of the diced peppers.
2. 2. Peel and finely chop the onions and garlic. Cut the chili pepper in half lengthwise, remove the seeds, and chop it finely. Peel the carrots and potato and cut them into small cubes. Cut the pumpkin flesh into small pieces as well.
3. 3. Heat oil in a large pot. Sauté the prepared vegetables for 5 to 6 minutes over medium heat. Season the mixture with coriander, cumin, salt, and pepper. Add the broth and bring to a boil. Simmer the soup for about 20 minutes over medium heat. Add the reserved diced peppers and cook for another 5 minutes.
4. 4. Rinse the white beans and drain them. Add half of the beans to the soup. Puree the soup with a hand blender, but do not make it too smooth. Adjust the seasoning to taste. Stir in the remaining beans and warm through for 1 to 2 minutes. Wash the fresh coriander and shake it dry.
5. 5. Serve the soup in deep bowls. Crumble the feta cheese and mix it with the remaining diced peppers. Sprinkle this mixture over the soup. Garnish the bowls with the fresh coriander and crumble the chips on top.

Nutrition per serving

• kcal: 344
• Protein: 17 g · Fett/Fat: 11 g · Carbs: 43 g