🍲 Zuppa cremosa di lenticchie e patate con crostini croccanti

Name: Zuppa cremosa di lenticchie e patate con crostini croccanti
Total time: 30 min
Yield: 4 porzioni
Ingredients: 3 Carote; 250 g Patate; 2 cucchiaio Olio d'oliva; 100 g Lenticchie rosse; 0.5 cucchiaino Curcuma in polvere; 1 l Brodo vegetale; 120 g Concentrato di pomodoro (8 cucchiaio); Sale; Pepe; panna da montare 120 g; 2 Fette di Pane integrale al lievito madre (da 50 g); 5 g Basilico (1 manciata)

351 kcal · 30 min · 4 porzioni

Cucina gratis con l’app MyFoody →

Ingredienti

3 Carote
250 g Patate
2 cucchiaio Olio d'oliva
100 g Lenticchie rosse
0.5 cucchiaino Curcuma in polvere
1 l Brodo vegetale
120 g Concentrato di pomodoro (8 cucchiaio)
Sale
Pepe
panna da montare 120 g
2 Fette di Pane integrale al lievito madre (da 50 g)
5 g Basilico (1 manciata)

Preparazione

1. Thoroughly wash the carrots and potatoes.
2. Peel the carrots and potatoes.
3. Dice the peeled vegetables into small cubes.
4. Heat one tablespoon of oil in a large pot.
5. Add the vegetable cubes to the pot.
6. Sauté the vegetables over medium heat for 4 minutes.
7. Add the lentils and turmeric to the pot.
8. Fry the mixture for another 2 minutes.
9. Pour the vegetable broth into the pot.
10. Stir in the tomato paste.
11. Season the soup with salt and pepper.
12. Simmer the soup over low heat for about 15 minutes.
13. Stir in 100 grams of cream.
14. Blend the soup smooth with a hand blender.
15. Cut the bread into small cubes.
16. Heat the remaining oil in a frying pan.
17. Add the bread cubes to the hot pan.
18. Toast the bread cubes for 5 minutes over medium heat until golden brown.
19. Wash the basil under running water.
20. Shake the basil dry.
21. Pick the basil leaves off the stems.
22. Ladle the finished soup into bowls.
23. Drizzle the soup with the remaining cream.
24. Garnish the bowls with the crispy bread cubes.
25. Sprinkle the fresh basil leaves on top.

Valori per porzione

kcal: 351
Protein: 12 g · Fett/Fat: 16 g · Carbs: 40 g