Fabada veggie

a vegan bean stew with pumpkin and red pepper

A tasty and healthy version of the traditional bean soup coming from the north of Spain.

Nice and quick!
Vegan
Gluten-free

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

celery, soya

Ingredients

Cooked white beans

Red pepper

Pumpkin

Onion

Garlic

Scallion

La Vera paprika powder

Vegetable broth

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1929
461
22
3
55
6
13
17
0
33

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Dissolver the broth in 750ml of hot water. Chop the onion, red pepper and garlic. Cut the pumpkin into cubes of 1cm. Heat 1 tablespoon of olive oil in a pot and add all the cut vegetables. Add half of the paprika powder and season to taste. Let it cook over medium heat for 5 minutes. Add the hot broth and let it cook for another 10 minutes.

Fabada veggie

a vegan bean stew with pumpkin and red pepper

A tasty and healthy version of the traditional bean soup coming from the north of Spain.

Not included: olive oil, salt, pepper

Instructions

Drain and wash the white beans and add them to the pot. Stir over low heat for 2 minutes.

Cut the scallion in thin diagonal slices. Mix the remaining paprika powder with 1 1/2 tablespoon of olive oil using a whisk.

Serve the hot soup in a soup plate and sprinkle it with the scallions and paprika oil.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1929
461
22
3
55
6
13
17
0
33

kJ
kcal
g
g
g
g
g
g
mg
mg

Fabada veggie

a vegan bean stew with pumpkin and red pepper

A tasty and healthy version of the traditional bean soup coming from the north of Spain.

Not included: olive oil, salt, pepper

Instructions

Drain and wash the white beans and add them to the pot. Stir over low heat for 2 minutes.

Cut the scallion in thin diagonal slices. Mix the remaining paprika powder with 1 1/2 tablespoon of olive oil using a whisk.

Serve the hot soup in a soup plate and sprinkle it with the scallions and paprika oil.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

1929 461 22 3 55 6 13 17 0 33

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1929
461
22
3
55
6
13
17
0
33

kJ
kcal
g
g
g
g
g
g
mg
mg