By Eddy − On Thursday, March 28, 2024, 1 month ago in
Soup Recipes
5 out of 5 with 1 ratings
comments: 0 - views: 425
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Preparation time | 15 min |
Cooking Time | 30 min |
Ready In | 45 min |
Level of Difficulty | Easy |
Servings | 5 |
Ingredients
3 large potatoes5 carrots1 large onion2 cloves of garlicA little bit of leek28 ounces (about 2 cans) of butter beans1 Knorr vegetable bouillon cubeOlive oil, as neededSalt, as needed1/2 chouriço sausage (about 2.8 ounces)1/2 small cabbage
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Instructions
- Peel the potatoes, onions, garlic, and 3 carrots, wash everything well, and cut into pieces into a pot over medium heat.
- Add the leek and 14 ounces (about 1 can) of beans, reserving the rest.
- Add the Knorr bouillon cube, a drizzle of olive oil, and a good amount of water (adjust according to preference, some people like the soup thicker while others prefer it thinner).
- Season with salt and bring to a boil, let the vegetables cook well.
- Blend thoroughly with a hand blender until you get a velvety cream.
- If needed, add a little more water if the cream is too thick.
- Return the pot to the heat, incorporating the remaining carrots chopped into small pieces, the chouriço sliced thinly, the remaining beans, and the cabbage thinly sliced.
- Let it cook, adjust the salt.
Recipe & Photo Credit: Aromas da Ria
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