woensdag 17 oktober 2012

Black bean pumpkin soup – zwarte bonen pompoen soup (GF-DF-SF-V)

After I made the vegetable broth from last post I made this very tasty warming soup, using a tin of black beans to save some time. But when you have the time soak your beans the night before  and cook them the next day. You can use all kinds of beans like adzuki beans, kidney beans, borlotti beans or just the ordinary (in Holland) brown beans.

Beans are very versatile and besides that they are a great source of fibers. For a celiac they are really good for digestion. But they can be hard to digest when you are not used to it. To make them easier to digest you can add a piece of kombu (seaweed) or put some bonenkruid-savory in when you cook them. Also adding some rosemary, thyme or ginger and turmeric in your dish helps.      

Black bean pumpkin soup

1 onion, chopped
1 clove of garlic, chopped fine
1 green bell pepper, in small chunks
⅛ tsp freshly grated nutmeg
Pinch of salt
2 celery stalks, in small chunks
750 g pumpkin, peeled and in 2 cm chunks
1 potato, peeled in 1 cm chunks
1 can of black beans, rinsed
1 tbsp dried oregano
1 ½ l dark vegetable broth
cilantro for garnish

Sweat the onion, garlic and pepper pieces with the nutmeg and a pinch of salt in some tablespoons of olive oil and let it caramelize for about 10-15 minutes. Stir once in a while.
Add the celery, pumpkin and potato chunks, stir good and add oregano and the vegetable broth. Bring to the boil and let it simmer till the veggies are just done, about 15 minutes. The last 5 minutes add the beans and let them heat through.
Chop some handfuls of cilantro and garnish before serving.
When you want you can scoop a dollop of crème fraîche in the soup too!

Zwarte bonen pompoensoep

1 ui, gehakt
1 teen knoflook, fijngehakt
1 groene paprika, in kleine blokjes
⅛ tl versgemalen nootmuskaat
2 bleekselderijstengels, in reepjes
750 g pompoen, schoongemaakt en in 2 cm blokjes
1 aardappel, geschild en in 1 cm blokjes
1 blikje zwarte of bruine bonen, afgespoeld
1 el gedroogde oregano
1 ½ l rijke groentebouillon
koriander, als garnering

Fruit de ui, knoflook en groene paprika met de nootmuskaat in wat olijfolie, terwijl je af en toe roert. Laat het in 10-15 minuten zachtjes karameliseren.
Voeg bleekselderij, pompoen en aardappel toe, roer goed door, strooi de oregano erover en voeg de bouillon toe. Breng aan de kook en laat het geheel zachtjes sudderen tot de groentes net gaar zijn, ongeveer 15 minuten. Voeg de laatste 5 minuten de bonen toe en warm mee.
Snijd flink wat koriander en garneer de soep hiermee. Als je wilt is een flinke eetlepel zure room er bovenop erg smakelijk!

1 opmerking:

Anoniem zei

A while ago, I made your home-made veggie stock & loved it so much. I froze the rest.

I want to make this tasty soup! so warm & soothing too! A very unusual combo of black beens with pumpkins but I am digging it, Linda! :) xxx

I am just back from Berlin & posted my 1st post: Sophie travelling: Berlin part 1!

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