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A Travelling Cook: Lentil and green vegetable soup

Lentil and green vegetable soup

                   

I've been getting into soups a lot for lunch this winter. Basically I cook up a a big batch and freeze it in smaller zip lock bags and tubs for lunch, served with bread and spread ( 'butter' or avocado). Feel free to vary the ingredients and spices, it's a tasty soup which lends itself to big flavours or something milder.

Ingredients
Directions:
  1. Brown onion, garlic, chilli and zucchini.
  2. Add miso paste, half of the stock and lentil and cook until lentils and carrots are tender
  3. Add broccoli, rocket and other half of the stock.
  4. Cook until broccoli is tender (probably 5 minutes or so).
  5. Blend with a stick blender.
  6. Adjust seasoning to taste.
Serve with a squeeze of lemon juice or topped with soy sour cream or cashew cream and parsley. 


I featured my soup on No Croutons required , as supported by Lisa's Kitchen.


Labels: , , ,

A Travelling Cook: Lentil and green vegetable soup

Wednesday, January 14, 2015

Lentil and green vegetable soup

                   

I've been getting into soups a lot for lunch this winter. Basically I cook up a a big batch and freeze it in smaller zip lock bags and tubs for lunch, served with bread and spread ( 'butter' or avocado). Feel free to vary the ingredients and spices, it's a tasty soup which lends itself to big flavours or something milder.

Ingredients
  • Olive oil
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 1 long green chilli, diced
  • 3 carrots, diced
  • 1 zucchini
  • 1 cup lentils
  • 2 teaspoons miso paste
  • 1 1/2 litres vegetable stock
  • 1 kilo broccoli
  • big handful of rocket
Directions:
  1. Brown onion, garlic, chilli and zucchini.
  2. Add miso paste, half of the stock and lentil and cook until lentils and carrots are tender
  3. Add broccoli, rocket and other half of the stock.
  4. Cook until broccoli is tender (probably 5 minutes or so).
  5. Blend with a stick blender.
  6. Adjust seasoning to taste.
Serve with a squeeze of lemon juice or topped with soy sour cream or cashew cream and parsley. 


I featured my soup on No Croutons required , as supported by Lisa's Kitchen.


Labels: , , ,

3 Comments:

At January 22, 2015 at 11:23 AM , Blogger Merryn@merrynsmenu said...

This is lovely and I particularly like the inclusion of miso and broccoli into this gorgeous and sustaining lentil soup. Well done :D

 
At January 22, 2015 at 8:40 PM , Blogger Grazer said...

Give me lentils and I am a happy woman. I know they always have been the veggie/vegan joke but I shut up and eat up. Lovely and so versatile.

 
At February 14, 2015 at 11:53 PM , Blogger Janice Pattie said...

I don't think I've ever used chilli in my lentil soup, so I will have to do something about that, thanks for the inspiration.

 

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