Ingredients: 

• White beans (canned) – (you can also use chickpeas): 250g
• Nut mix
• Olixir® 2023, organic extra virgin olive oil rich in polyphenols
• 1 medium-sized pumpkin: approx. 1KG
• Pumpkin or hemp seeds: 50g
• Salt and pepper, Nutmeg, Fresh herbs (thyme or sage)

Prepare your ingredients:

Peel and dice the pumpkin. Drain the white beans (or chickpeas). Grind the nut mix to obtain a coarse texture (alternatively, use a food processor or a coffee grinder).

Prepare the vegetable broth:

Add 500ml of water and bring it to a boil.

Prepare the soup:

While the broth is simmering, lightly sauté the pumpkin cubes in 3 tablespoons of Olixir® 2023 oil for about 4 to 5 minutes, then gradually add the vegetables to your broth. Wait for some of the water to evaporate, then add more. Repeat for 10 to 15 minutes. Towards the end of this 10-15 minutes, add the white beans (or chickpeas), and season with salt and pepper to taste. Test the pumpkin cubes with a fork. If the fork easily goes in, it’s ready! Using a blender or a hand mixer, blend the soup until it reaches a velvety consistency, then add the seeds and mix well. Divide it into four bowls. Add fresh herbs and crushed nut mix, a few extra seeds, and a drizzle of Olixir® 2023.

Nutritional Notes:

Researchers have found that cooking vegetables with extra virgin olive oil can increase polyphenol levels, making them more effective.

Source: https://www.mdpi.com/1420-3049/24/8/1555/html

Two tablespoons per day of an extra virgin olive oil rich in polyphenols with a polyphenol concentration exceeding 250mg/kg, as in the case of Olixir® 2023, helps protect blood lipids (LDL cholesterol) from oxidation.

Source: http://bit.ly/EFSApolyphenols