1 tablespoon Olive oil
4 cloves crushed garlic
1 whole potato peeled and diced
1 sweet potato peeled and diced
1 cup chopped pumpkin
2 cups washed spinach
4 chopped green onions
1 small beetroot peeled and diced
1 cup canned black beans
1/4 cup dried red lentils
1 small carrot peeled and sliced
1 tablespoon miso paste
6-8 cups cold water
pinch Himalayan salt and black pepper
2 x toasted buns
2 tablespoon hummus
Method of cooking
1- In a large soup pan add the olive oil then turn up the heat.
2- Add the garlic, potato, sweet potato, pumpkin, spinach, green onion, beetroot, black beans, red lentils, and carrots and stir-fry for a few minutes.
3- Add the miso and the water, salt and pepper and bring to the boil.
4- Turn down the heat and simmer until cooked. Once the texture is thick and the ingredients have softened serve into a soup bowl.
5- Place the buns under the grill to toast. once toasted spread with the hummus then serve on the side with the soup.