Courgette Carrot Cannellini Soup

Courgette Carrot Cannellini Soup is a very healthy and filling soup made with carrot, courgette, cannellini beans, lentils and fresh herbs. It is a perfect dish for winter dinner and it can be served as a side or on its own.

Serves: 4
Cooking Time: 20 to 25 minutes

Ingredients

• a tablespoon of olive oil
• a large garlic clove, finely chopped
• a large courgette, chopped
• a large carrot, chopped
• 1/2 cup of cooked red lentils
• 600g of cooked cannellini beans
• 6 to 8 leaves of basil chopped
• 4 to 5 coriander sprigs chopped for garnishing
• 1/4th teaspoon of crushed black pepper
• 1/2 teaspoon of dried oregano
• 1/4th teaspoon of turmeric powder
• juice of half a lemon
• salt to taste
• 1/2 cup of water

Procedure

• In a large saucepan, add a tablespoon of olive oil.
• Once the oil has heated saute` a clove of large chopped garlic with basil leaves for a minute.
• Then add the chopped carrot with a pinch of salt and cook for 5 to 7 minutes.
• Then add the chopped courgette with turmeric powder and cook for 5 minutes.
• Then add the cooked lentils, cannellini beans with crushed black pepper, dried oregano and salt to taste.
• Add 1/2 cup of water and boil for 5 to 8 minutes or until the soup thickens.
• Add the juice of half a lemon and garnish with chopped coriander.

Courgette Carrot Cannellini Soup is ready. Enjoy it hot with a slice of bread.

Notes

• You could use butter beans or chickpeas instead of cannellini beans as well.
• You could cook lentils after sautéing carrot and courgette and then add the cannellini beans.