Rustic vegetable soup
This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. To bulk it up, why not add borlotti beans or chicken?
Ingreadient :
- 1 tbsp rapeseed oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 50g dried red lentils
- 1½ l boiling vegetable bouillon (we used Marigold)
- 2 tbsp tomato purée
- 1 tbsp chopped fresh thyme
- 1 leek, finely sliced
- 175g bite-sized cauliflower florets
- 1 courgette, chopped
- 3 garlic cloves, finely chopped
- ½ large Savoy cabbage, stalks removed and leaves chopped
- 1 tbsp basil, chopped
Direction :
- 1 tbsp rapeseed oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 50g dried red lentils
- 1½ l boiling vegetable bouillon (we used Marigold)
- 2 tbsp tomato purée
- 1 tbsp chopped fresh thyme
- 1 leek, finely sliced
- 175g bite-sized cauliflower florets
- 1 courgette, chopped
- 3 garlic cloves, finely chopped
- ½ large Savoy cabbage, stalks removed and leaves chopped
- 1 tbsp basil, chopped
