Pearl Jam'S Soup With Sweet Potato
Not PRIME
People: 1
25 min

Ingredients

0.25
Broccoli
0.75 tsp
Cinnamon
0.75 tbsp
Ginger
50 grams
Green Lentils
50 grams
Hokkaido Pumpkin
0.25 tbsp
Lemon
0.75 tbsp
Miso
30 grams
Mushrooms
1 tbsp
Olive Oil
2 tbsp
Pumpkin Seeds
220 ml
Stock
3 tbsp
Sunflower Seeds
50 grams
Sweet Potato
40 grams
Swiss Chard
10 ml
Yogurt

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Prep

  1. Peel and cut your hokkaido pumpkin and sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your broccoli, mushrooms and swiss chard so that they all have a similar size and shape.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Boil lentils according to instructions on package.
  2. Heat olive oil in a pot and add ginger, cinnamon and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Broccoli, Hokkaido Pumpkin, Mushrooms and Sweet Potato to your pot and fry for 10 minutes.Finally, add Swiss Chard and fry for another 5 minutes.
  4. Add your vegetable stock to the pot and simmer until all vegetables are tender. Add salt and pepper to taste.
  5. Toast pumpkin seeds and sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add lemon and yogurt and mix.
  2. Add your lentils to the soup and mix.
  3. Add Pumpkin Seeds and Sunflower Seeds on top.