Joy in a bowl, smooth and silky, this soup will bring numerous flavours in just one bite. Just throw different vegetables in one pot, add stock and fresh or dried herbs, blend until creamy. Your favourite comfort food for winter months.
Ingredients
Serve 8
Serve 4 in two different days ;) or
Freeze the rest
1 onion
2 carrots
2 potatoes
6 tomatoes
100 gr cooked lentils
100 ml tomato juice
3 garlic cloves
3 tbsp olive oil
2 bay leaves
1 tsp salt
1 tsp pepper
1 tbsp smoked paprika
1 tbsp dried basil
To serve (optional)
pesto
double cream or crème fraîche
chilli flakes
grated parmesan
Method
Start by peeling your veggies and wash your lentils until water is clear (halves lentils need a good wash).
Sprinkle some olive oil in a pot and cook your chopped onion until translucent. Add chopped carrots, potatoes and garlic cloves. Sauté with the lid on, 3-4 minutes.
Bring in the stock, 2 bay leaves and lentils. Leave to simmer until all veggies are cooked. Halfway through, chop the tomatoes and bring them to the pot.
Stir in the tomato juice and cook for another 3 minutes.
Remove the bay leaves and blend your soup until smooth. Season with salt, pepper, add dried basil and paprika. Avoid too much salt as the parmesan is already salted.
Serve with grated parmesan, a sprinkle of olive oil, chilli flakes, pesto or/and double crème or crème fraîche. Choose your favourite toppings.
Let’s not forget the croutons.
💚Enjoy!
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