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Carrot-pumpkin-lentil soup with an Asian twist
Homemade pumpkin soup with lentils, winter carrot, ginger, lemongrass and breadsticks.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Meanwhile, with the back of a knife, cut the stalks of lemongrass and cut each stalk into 3 pieces. Peel and grate the ginger.
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Peel the winter carrot and cut into 2 cm pieces.
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Put the lemongrass, ginger, winter carrot, pumpkin pieces, lentils, bouillon tablets and the liter of water in a large pan and bring to the boil.
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Cook for 20 minutes on medium heat or until the carrot is done (check this by poking in with a fork).
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In the meantime, brush the puff pastry with the oil. Sprinkle with the sesame seed.
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Cut the puff pastry in width in 16 strips.
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Place on a baking sheet covered with parchment paper and turn the ends of each bar in the opposite direction to create a spiral.
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Season to taste with pepper and salt and bake in the middle of the oven for about 12 minutes until golden brown and done.
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Meanwhile, bring a pot of water to the boil. Add the eggs and cook for 6 minutes. Drain and frighten under cold running water, peel and halve them.
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Remove the soup pan from the heat and remove the lemongrass. Puree the soup with the hand blender and season with salt and pepper.
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Distribute over the bowls. Place 2 half eggs in each bowl and garnish with the cress. Serve with the breadsticks.
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Nutrition
655Calories
Sodium0% DV1.345mg
Fat46% DV30g
Protein50% DV25g
Carbs23% DV68g
Fiber32% DV8g
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