Pumpkin, Brussels Sprout & Mixed Bean Soup

Pumpkin, Brussels Sprout & Mixed Bean SoupAfter my post yesterday, I have been feeling nothing but inspired! I am currently bursting with cooking ideas and recipes to try out, I feel like I have my groove back!

Last night I made us a really nourishing veggie packed soup, which was a perfect Meat Free Monday dish. It was extremely easy to make, and it made enough for both of us to have for lunch today. I think soups are one of those things that taste even better the next day, it’s like the flavours have infused into the soup even more overnight!11I love the brussels sprouts in this soup. I don’t know why they have such a bad name! My favourite way to have them is roasted with diced bacon, and now I have to say my second favourite way is in a soup. They taste like mini cabbages, and I love cabbage! All I did to prep them for soup is slice off the stem, peel away any old outer leaves and halve them.12The other veggies I used were just diced roughly., nothing fancy or complicated about it. I actually did it all while watching old episodes of Would I Lie to You on youtube (yes, I am a massive fan of it and end up in fits of giggles in every episode).Pumpkin, Brussels Sprout & Mixed Bean SoupI sautéed the onion and garlic in a large pot and added some smokey paprika to give it a bit of a kick. 14 15After adding in the veggies, I poured in the stock and organic beans I bought yesterday, and some organic diced tomatoes. I always make sure I drain and rinse tinned beans before using though, to remove any excess salt/sugar that used to  preserve it. You can always use dried beans, but it require pre-soaking overnight and longer cooking time. And to be honest. I had forgotten to soak beans so this was the easiest option for me!16Pumpkin, Brussels Sprout & Mixed Bean SoupI simmered it for half an hour, and served it atop some cooked jasmine rice we had sitting in the fridge. But you can always have it on brown rice, or add some pasta spirals or broken up spaghetti and add it in at the 20 minute mark and turn the heat up to medium for the remaining 10 minutes.

I also made us some gluten free grilled cheese toast (exactly like yesterdays) for soup dipping purposes! So, so good!Pumpkin, Brussels Sprout & Mixed Bean SoupPumpkin, Brussels Sprout & Mixed Bean Soup Pumpkin, Brussels Sprout & Mixed Bean SoupI’m about to warm some up now for lunch, I’m excited!

Before I go, I just wanted to remind you all that I’m still doing a monthly Thank You giveaway and newletter. This month’s is late as last week was so crazy with college finishing up, but it will be out next week on Monday. All you have to do is subscribe to the blog!

The monthly newsletters are sent to all subscribers and contain exclusive recipes that are just for subscribers only. I also randomly select an email address out of my subscribers list and that lucky person gets a Thank You pack filled with goodies as my way of saying thank for your support. This month is all about pampering yourself, because self care is just so important to your overall health! It contains a Hairbliss organic hair repair oil to treat your hair, some Loving Earth chocolates to treat your tastebuds and some amazing Jacqueline Evans sample beauty products to treat your face – all from the Good Food For Me’s online store!2Also, it doesn’t when you subscribe. I will select an email address out of the entire subscribers list each month, regardless of when you joined! 

So please make sure you subscribe! (Please keep in mind though that it applies to Australian residents only). 

Laura x

Pumpkin, Brussels Sprout & Mixed Bean Soup
Serves 4
A nourishing soup packed full of veggies and goodness!
Print
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 onion, diced
  3. 1 garlic clove, minced
  4. 1 teaspoon smokey paprika
  5. 500g pumpkin, diced
  6. 1 zucchini, diced
  7. 1 capsicum, diced
  8. 20 brussels sprouts, halved
  9. 1x 400g tin mixed beans, drained and rinsed
  10. 1x 400g tin diced tomatoes
  11. 1L vegetable stock
  12. Sea salt and pepper to season
Instructions
  1. Heat oil in a large casserole dish or pot.
  2. Sauté onion and garlic for 1-2 minutes.
  3. Add paprika and saute for 1 minute.
  4. Add all the veggies and stir well until they are all coated in paprika.
  5. Pour in tomatoes and stock and add a good pinch of sea salt and pepper and stir.
  6. Bring the soup to the boil, and then reduce heat to a simmer and cook mostly for 30mins.
Notes
  1. Serve atop some cooked rice, with some crusty bread or add pasta spirals or broken up spaghetti in the last 10mins of cooking and turn the heat up to medium to cook the pasta!
One Dish Away http://www.onedishaway.com/