In winter time there are long and cold days. In many parts of the world creamy “velvety” soups made with vegetables are considered an excellent and healthy dish to to feed and heat up. In Italy and Europe we can find this traditional dish in many variations. Furthermore vegetables are an important food for their properties…. so let’s cook!!
“Samtige” Suppe mit Hülsenfrüchten und Gemüse – Zutaten und rezept in deutscher Sprache in der Unterseite.
Leave the mixture of legumes to soak for at least 24 hours. Then take a pot with very high walls, fill it with water, add the salt and bring the water to boil.
In the meanwhile clean, wash and cut in cubes your potatoes and carrots. Clean the Brussels sprouts, cut in half and place them in the water. Pour the legumes in the water and cook over medium heat for at least 40 minutes.
It is time to add the other vegetables and cook all again for 40 minutes. Remove from heat the pan and let it all cool. This makes the soup thicker and ready to proceed to the next step.
With the help of a hand blender, prepare a vegetables cream, add 2-3 tablespoons of extra virgin olive oil, the right quantity of salt, taste and stir it well with a wooden spoon.
The soup must be served hot.
Serve it with a generous sprinkling of Parmigiano Reggiano and some croutons (the bread of the day before can be useful in this case) passed just before in a pan with butter.
Ingredients for 4 people:
- 200 g of mixed legumes (lentils, white and red
beans, Spelt, chickpeas, peas)
- 3 potatoes
- 8 Brussels sprouts
- 2 carrots
- 2/3 tablespoons of extra virgin olive oil
- Parmigiano Reggiano
Zutaten und rezept in deutscher Sprache
Zutaten für 4 Personen:
- 200 g gemischte Hülsenfrüchte (Linsen, weiße und rote Bohnen, Dinkel, Kichererbsen, Erbsen)
- 3 Kartoffeln
- 8 Rosenkohl
- 2 Karotten
- 2/3 Esslöffel natives Olivenöl extra
- Parmesankäse (Parmigiano Reggiano)
Enjoy your meal! Buon Appetito!
Anna Mila and Brian Tonelli
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