Creamy Roasted Pumpkin Soup with White Beans and Garlic Chilli Oil
Serves 2 | Under 10 minutes
As a dietitian, I often recommend La Zuppa’s soup range to clients who’re looking for a convenient meal option. La Zuppa’s all natural recipes have been created to suit all different health, wellbeing and taste preferences in mind, so there’s guaranteed to be a flavour for you.
But for those with a little extra time up their sleeve, and who are keen to add a boost of flavour and nutrition, you’re going to want to save this recipe! I’ve taken my favourite soup to the next level by adding some creamy white beans and serving with my homemade garlic chilli oil and wholegrain bread. Not only will the beans give an extra bit of creaminess, but they’ll also add an entire extra serve of protein. And we can’t forget about the bread! I mean, what else are you going to clean your bowl with?! Adding a slice of whole-grain bread is a great way to boost your daily fibre intake, as well as help keep you feeling fuller for longer!
Ingredients:
1 x 400g tinned cannellini beans
180ml warm water, or stock
2 tablespoons natural yoghurt, for garnish
1 tablespoon fresh parsley, for garnish
1/4 cup extra virgin olive oil
1 garlic clove
1 tablespoon dried chilli flakes
2 slices whole-grain toast
Method
Step 1: Transfer La Zuppa’s Roasted Pumpkin Soup, white beans and water to a saucepan over medium heat. Once heated through, transfer to a blender and blend until smooth and creamy.
Step 2: Place chilli flakes in a small bowl. Place olive oil and garlic in a small saucepan over medium heat for 2-3 minutes, being careful not to overheat. Carefully pour oil over the chilli flakes and mix gently.
Step 3: Divide soup amongst two bowls and serve with a drizzle of yoghurt, garlic chilli oil, fresh parsley and wholegrain toast.
