Spiced vegetable soup — Meal
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Macros (per serving)

Fat

26%

(4 g)

Protein

11%

(4 g)

Carbs

63%

(21 g)

17 g Net,

4 g Fiber

138 Calories (per serving)

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Soups

Spiced vegetable soup

Ingredients

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Coconut oil

1 Tbsp

Onion

1 piece

Fresh ginger

2 cm

Garlic

2 cloves

Garam masala

1 Tbsp

vegetable broth

1 l

Pumpkin

500 g

Green beans

400 g

Spring onion

2 pieces

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

20 min

1

Chop the onion, grate the ginger and finely chop the garlic.

2

Cut the pumpkin into cubes and cut the spring onion into rings.

3

Heat the coconut oil in a soup pan and gently fry the onion.

4

Add ginger, garlic and garam masala and fry for a minute.

5

Deglaze with the broth and bring to the boil.

6

Gently slide the pumpkin squash into the boiling broth, simmer for 10 minutes.

7

In the meantime, clean the green beans and cut them into pieces, remove the hard ends.

8

Add the green beans to the soup and simmer for 10 minutes.

9

Season the soup with salt and garnish with the spring onion.

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Details

Allergens

Legumes

Diet

Paleo, Vegetarian

Course

Lunch, Side dish, Appetizer

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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