This recipe is a meal we have loved and eaten regularly for many years and it is extremely easy to make.It is also very nutritious. I would imagine that most cooks have their own version of veg soup but this is mine which has been tweaked over the years and resulted in this recipe.
2 onions or 1 onion and 1 leak
2 large carrots
1 small swede
1 parsnip
2 medium potatoes
2 sticks of celery
about 12 brussel sprouts or a few chopped green beans
6 or more cloves of garlic
3 or 4 tablespoons of orange lentils
2 vegan veg stock cubes
3/4 tablespoons of sunflower oil
salt, black and white pepper
chop all the veg to about 1cm cubes, carrots can be sliced if they are slim enough, if they are large go for the 1cm cube roughly. Garlic can go in whole but if the cloves are large just cut them in half. Heat the oil in a large saucepan and when hot put all the vegetables in and stir, cook for 5/10 minutes stirring now and then until the veg starts to soften a bit or just starts to take on a little colour. Boil a kettle of water and add enough water to cover the veggies, more water = soup less = stew so make it as thick or wet as you like. Add lentils, stock cubes, salt, black and white pepper to your taste and simmer for about 10 or 15 minutes or until the veggies are soft. a good variation is to make mashed potatoes instead of putting potatoes in the soup, they go really well together. So a bowl of soup with a portion of mashed spuds and a slice or two of whole wheat bread and marg, delicious. One last thing is try a teaspoon or so, to your taste of good quality cider vinegar sprinkled on the soup in the bowl,not for everyone but I find this very tasty. I also like diced fried bread croutons on top.
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