Bean Cream Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 850 ml white beans (1 large can)
• 1 l vegetable broth (instant)
• Salt
• freshly ground pepper
• 50 g arugula
• 2 tbsp pumpkin seeds
• 4 tsp pumpkin seed oil

Instructions

1. 1.

   Peel and dice onion and garlic. Heat olive oil in a pot. Sauté onion and garlic. Stir in tomato paste and cook until fragrant. Add beans and pour in broth. Cover and simmer for 20 minutes.

2. 2.

   Puree the beans and season soup with salt and pepper. Rinse arugula, pat dry, and cut into small pieces if desired. Serve soup topped with arugula and pumpkin seeds, drizzled with pumpkin seed oil.