Our nutritionist provides this easy and delicious recipes to make Pumpkin soup with mussels
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Practical information
- Total time: 50 min
- Preparation time: 15 min
- Cooking time: 35 min
- Number of people: 4
- Difficulty: easy
- Average cost
- Type: Entrance
- Category: Soup
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Low calories, Rich in fiber, Rich in omega 3, Lactose free, Egg free,
Preparation
- Drain the lentils, rinse them under cold water. Cut the pumpkin into cubes, keep the equivalent of a handful and 2 tablespoons of lentils. Cook the rest of the pumpkin and lentils in salted boiling water for 15 minutes. Drain them using a skimmer, mix them finely then add a little broth to obtain the ideal consistency.
- Heat the oil in a pan and brown the reserved pumpkin cubes, about 15 min, turning them regularly. When they are golden and tender, remove them from the pan and replace them with the mussels. Brown them over high heat for about 5 minutes
- Serve the soup in bowls, divide the pumpkin cubes, lentils, mussels and sprinkle with chopped parsley
The health advantage
Like all seafood, mussels are rich in minerals: selenium, zinc, iodine … To strengthen our immune system!
