Dietary Information: 250 calories
Sugar 38 grams
Protein 14 grams
Fiber 16g
Bean Soup for Vegans
Baby spinach is an ingredient. 1/3 cup
Juice from two lemons two tablespoons.
Add 1 teaspoon of salt.
Smoked paprika 1 tsp.
Coriander 1/2 tsp.
Cumin 1/2 tsp.
Seven cups of vegetable stock
Beans, lentils 1/2 cup
Tamarind slices 14.1 ounces.
Chop two ribs of celery.
Root vegetables two small
The herb garlic three cloves
The onion one medium
The oil from olives two tablespoons.
Instructions:
Get a medium-sized saucepan, add some olive oil, and put it on high heat.
After the oil is heated, add the onions, celery, carrots, and garlic; sauté for a few minutes, stirring occasionally.
Toss in the lentils, smoked paprika, tomatoes, vegetable broth, cumin, coriander, and tomatoes. Make sure to mix everything well.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Let the lentils soften and develop a tick texture while simmering.
Puree the soup in a blender for a creamier consistency.
Before adding the salt, toss in the spinach and lemon juice.
Top with chopped parsley and serve.
Important note: You may also garnish with spinach.
Use any leftover soup within five days.
List of Nutrients:
No more than 250 calories
Sugar 38 grams
Protein 14 grams
Fiber 16g