Pumpkin soup with cashews

Method

1. Peel the pumpkin, carrot, the courgette in places, leaving some of the skin, and the onion, then boil them in salted water to cover for about 15-20 min.
2. Drain the vegetables, put them in a blender and blend well, then add the rice and coconut drink, the cashews and the nutritional yeast and blend again. You can add a drizzle of oil on the plate.
3. Done! A quick, healthy dinner.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 390 g	100 g	% IR*	Share
Energy	190 kcal	49 kcal	10 %
Fat	8.5 g	2.2 g	12 %
of which saturates	1.4 g	0.4 g	7 %
Carbohydrate	27 g	6.9 g	10 %
of which sugars	13 g	3.3 g	14 %
Fibre	4.4 g	1.1 g	—
Protein	4.7 g	1.2 g	9 %
Salt	1.2 g	0.3 g	19 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos