All ingredients in this low-fat vegetarian dish are high in fiber. It is cooked in a saucepan with the lid closed and is generously seasoned. This is one of those dishes that get better after standing in the refrigerator overnight.
It is necessary
- - 600 ml of boiling water;
- - 1 cube of vegetable broth;
- - 0.5 tsp turmeric;
- - 0.5 tsp ground coriander;
- - a pinch of ground thyme;
- - 200 g leeks;
- - 225 g of parsnips;
- - a piece of pumpkin weighing 600 g;
- - 400 g of yellow or green zucchini;
- - 1 red bell pepper;
- - 1 can of canned beans;
- - a pinch of hot pepper;
- - salt and pepper to taste.
Instructions
Step 1
Crumble the vegetable cube. Slice the leeks lengthwise and slice. Cut the parsnip into small cubes. Peel and cut the pumpkin into 1-inch cubes. Cut the courgettes into slices and the bell peppers into small cubes. Drain the canned beans.
Step 2
Pour boiling water into a heatproof saucepan. Put the bouillon cube there, add turmeric, coriander, cumin. Add the leeks and bring to a boil. reduce heat, cover and simmer for 5 minutes.
Step 3
Add pumpkin, zucchini, red bell pepper, bring to a boil again. Add the beans and hot peppers, stirring occasionally. Season to taste with salt and black pepper. Reduce heat and simmer, covered, for 10 minutes, until vegetables are tender.
Step 4
Taste the contents of the saucepan and, if necessary, taste with salt or pepper. Serve in deep bowls with fresh chopped herbs.
