Pumpkin and wheat berries soup
From inmaculada 16 years ago
- 40 minutes to make
- Serves 12
Very healthy and comfort soup, plenty of autumn products, rich and thick. Very easy to cook and freezes great. You have lots of this great soup with the given amount, but it is easily halved. Spices are optional.
Ingredients
- 1 small pumpkin (2 pounds) shopping list
- 3 carrots, sliced shopping list
- 2 cups green beans shopping list
- 1 leek, sliced shopping list
- 4 Tbsp olive oil shopping list
- ½ big onion, chopped shopping list
- 3 garlic cloves, chopped shopping list
- 1 leek, sliced shopping list
- 1 cup wheat berries shopping list
- 1 cup lentils shopping list
- 1 cup rice (I used brown rice) shopping list
- 8 cups chicken or veggie stock (or water and cubes) shopping list
- ¼ tsp ground turmeric shopping list
- ¼ tsp ground cumin shopping list
- ¼ tsp ground ginger shopping list
- salt and pepper to taste shopping list
How to make it
- Cut, seed and slice pumpkin into bite size pieces. Slice carrots. Cut green beans into bite size pieces too. Same with leek. Reserve.
- In a big casserole heat oil. Add onion and garlic. Let cook for 5 minutes. Add the reserved veggies and let cook 5 more minutes mixing well.
- Add lentils, rice and spices if used, mix thoroughly and cover with the stock. Let simmer on medium heat until lentils and rice are cooked, about 30 minutes, adding more liquid if needed.
- Add wheat berries, salt and pepper to taste and let cook 10 additional minutes until wheat is done but firm. Serve hot.
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