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Afbeelding recept
Equipment
Notities
Voedingswaarde-etiket
–
+
servings
Kleiner
Normaal
Groter
Carrot, Squash & Bean Protein Bisque
This creamy, hearty bisque blends sweet butternut squash, carrots, and garbanzo beans, creating a nourishing, protein-packed meal. Add kale chips for an extra crunch!
Portions:
4
Preparation Time:
15
minuten
min
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Recept afdrukken
Equipment
Large-size saucepan
knife
Cutting board
spoon
ladle,
whisk,
Immersion blender or countertop blender
Ingrediënten
▢
1
tablespoon
15 ml peanut oil
▢
1
tablespoon
6 g grated gingerroot
▢
2
cloves
garlic
grated
▢
1
cup
164 g cooked garbanzo beans, drained and rinsed
▢
113
cups
144 g grated carrot (about 2 large)
▢
3
pounds
1.4 kg butternut squash, roasted, cubed
▢
3
cups
705 ml water
▢
2
tablespoons
30 ml mirin or white wine
▢
2
tablespoons
42 g white miso
▢
2
tablespoons
30 ml tamari
▢
1
tablespoon
15 ml seasoned rice vinegar
▢
1
tablespoon
15 ml toasted sesame oil
Instructies
In a large saucepan, heat the peanut oil over medium-high heat.
Add the grated garlic and carrot, cooking for 2 to 3 minutes until the garlic is fragrant.
Stir in the water and roasted butternut squash cubes, bringing it to a boil.
Reduce the heat to medium and cook uncovered for 5 minutes.
In a bowl, whisk together the mirin, miso, tamari, rice vinegar, sesame oil, and grated ginger.
Lower the heat to a simmer, and stir in the mirin mixture.
Add the garbanzo beans.
Cover with a lid and simmer for 15 minutes.
Using an immersion blender or countertop blender, purée the soup until smooth.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy bisque with a light and fresh white wine like Sauvignon Blanc to complement the rich flavors.
Nutritional Information
Calories:
280
kcal
|
Carbohydrates:
45
g
|
Protein:
9
g
|
Fat:
7
g
|
Sugar:
8
g
|
Salt:
0.9
g
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Recipe Category
Main Dish
/
Side Dish
/
Soup
/
Vegetables
Country
American
Holliday:
Picnic
Diets
Gluten Free
/
Low-Sodium
/
Soy Free
/
Vegan