Pumpkin and Butter Bean Broth
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Recipe serves 8
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Preparation Time
20 min
- Cooking Time
50 min
Ingredients
- 2 Knorr Vegetable Stock Pot
- 2tbsps olive oil
- 2 small onions, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 6 small carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 2tbsps tomato puree (optional)
- 2 x 420g tins of butterbeans in water, drained
- 500g pumpkin, peeled and chopped into chunks
- 2 courgettes or 6–8 baby courgettes, cut into chunks
- 1tsp chopped fresh thyme
- Crusty bread, to serve
Method
- First, make the stock. Dissolve the Knorr Vegetable Stock Pots in 1.2l of boiling water, stirring until thoroughly dissolved. Place the Knorr Vegetable Stock in a large saucepan and bring to a gentle simmer.
- In a separate large heavy-based saucepan, heat the olive oil. Add in the onion and garlic and fry for 1–2 minutes over a high heat, stirring constantly so that they soften but don’t brown at all.
- Add in the carrot and celery and cook for 2–3 minutes, stirring constantly. Add in the tomato puree – this will give the soup a great colour – and cook over a medium heat, stirring constantly to mix in well.
- Bring the simmering Knorr Vegetable Stock to the boil and add to the onion mixture. Bring to the boil, then reduce the heat and simmer for 20 minutes.
- Add in the drained butterbeans and simmer for 10 minutes, then add in the pumpkin or butternut squash, bring to the boil and simmer for 10 minutes.
- Add in courgettes and thyme, bring to the boil, reduce the heat and simmer for 5 more minutes. Adding fresh thyme gives a lovely flavour to the broth.
- Check that the vegetables are cooked through; you want them tender, but retaining texture.
- I’m a great fan of olive oil and I like to drizzle my soup with a little extra olive oil just before serving, but it’s your choice.
- Take the soup to the table to serve. Some slices of crusty bread would go well with it.
