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Print Recipe
Bean Soup-Puree with Nuts "Lean" Recipe
Lean mashed soup with white beans and nuts is a great combination of flavors and trace elements. It also turns out to be a delicate, creamy, pleasant color and will surely appeal to your whole family.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Soak the beans in cold water overnight.
    Soak the beans in cold water overnight.
  2. Then rinse a couple of times and put in a saucepan. Fill with water and put to cook on the stove over medium heat.
    Then rinse a couple of times and put in a saucepan. Fill with water and put to cook on the stove over medium heat.
  3. After half an hour after the beans are put to cook, peel the onion, cut at random, fry in olive oil until golden brown.
    After half an hour after the beans are put to cook, peel the onion, cut at random, fry in olive oil until golden brown.
  4. Wash the carrots and potatoes, peel them, and cut them randomly.
    Wash the carrots and potatoes, peel them, and cut them randomly.
  5. Put the fried onions, carrots, and potatoes in a saucepan with the beans. Add salt and pepper. Cook for another 30 minutes.
    Put the fried onions, carrots, and potatoes in a saucepan with the beans. Add salt and pepper. Cook for another 30 minutes.
  6. Then puree with a blender until smooth. Bring to a boil, cover and remove from heat.
    Then puree with a blender until smooth. Bring to a boil, cover and remove from heat.
  7. Ready-made soup-puree pour on plates, decorate with sprigs of dill and nuts, about 15 gram per serving
    Ready-made soup-puree pour on plates, decorate with sprigs of dill and nuts, about 15 gram per serving

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