Description
Very tasty and hearty soup. Suitable for lent, and for those who are on a diet.
Ingredients
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Broth
500 ml
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Pistachios
0.333 cup
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Cauliflower
300 g
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Green beans
100 g
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Carrots
2 piece
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Apple
2 piece
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Onion
1 piece
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Lentils
0.5 cup
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Ginger
-
Zira
0.5 tsp
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Cinnamon
0.333 tsp
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Paprika sweet
0.333 tsp
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Allspice
-
Olive oil
2 Tbsp
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Sunflower oil
2 Tbsp
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Greens
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Black pepper
-
Salt
Cooking
1. Roast the pistachios in a dry frying pan. Pour the nuts into a small saucepan, pour in enough water so that its level was 1 cm above the level of the pistachios. Put the saucepan on heat and simmer 30 minutes, until soft nuts.
2. Cauliflower disassemble on inflorescences and add to boiling water. This add the green beans, blanch for 1-2 minutes and drain water.
3. In a large saucepan or frying pan with a thick bottom, heat the olive and vegetable oil (1:1) Put the carrots, garlic and ginger, cook, stirring 3 min.
4. Add the peeled and shredded apples, onion, cauliflower with green beans. Stir in spices, salt and pepper. Stir and fry for 2-3 minutes.
5. Pour 250 ml of broth, stir in the lentils and stir, cover the pan or pot with a lid and simmer until tender.
6. When the pistachios are ready, drain them in a colander and place in the bowl of a blender. Add 100 ml of water and grind to obtain a smooth cream.
7. Then mix pistachio cream with stewed products and grind in a blender. Put the puree in a saucepan, add the remaining broth and correct the seasoning again with salt and pepper. The broth can be added to taste. Ladle into soup bowls, garnish with greens and pistachios. Drizzle with olive oil and serve. Bon appetit!
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