Black bean, pumpkin and cabbage soup

Ingredients

For 1 serving

• Cooked black beans150 g
• Pumpkin150 g
• Savoy cabbage100 g
• Red onion40 g
• Garlic1 clove
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Paprika1 g
• Fresh sage2 g
• Whole wheat bread1 slice
• Saltto taste

Contains: gluten, celery,

In season: October – January

Method

1. Warm the vegetable stock. Chop the red onion and garlic; peel the pumpkin, remove the seeds and fibres and cut it into 1.5 cm dice; remove the core and tough ribs from the savoy cabbage and cut it into strips; rinse and drain the black beans.
2. Heat the olive oil in a pan over medium heat and fry the onion, garlic and sage leaves for 3–4 minutes, until the onion is soft; add the paprika and stir for 30 seconds, until fragrant.
3. Add the pumpkin, cabbage, hot stock and a pinch of salt and cook for 20 minutes over medium-low heat, until the pumpkin is tender.
4. Add the black beans and cook for 10 more minutes, mashing a few with a fork to thicken, until the soup is dense. Adjust the salt.
5. Toast the wholemeal bread and serve the soup with the bread.