Tomato and veggie soup

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Here is an excellent nourishing and warming soup made from simple readily available ingredients! Great for the start of the 6 Nations rugby season.

Try it! You’ll love it!

INGREDIENTS

This recipe will make about 8 bowl portions. Preparation and cooking time 40min.

  • 100ml Olive oil
  • 1 medium Onion
  • 2 sticks of Celery
  • 1 Carrot
  • 4 Tomatoes (or a tin of chopped tomatoes)
  • 1 Garlic clove
  • 2 tsp brown Sugar
  • 1 tbsp Tomato puree
  • Lemon rind (grated)
  • 1 tsp Lemon juice
  • 2 tsp dried Tarragon
  • 2 tsp dried Oregano
  • Cayenne pepper (a pinch)
  • 100g red Lentils (washed)
  • 700ml of vegetable stock

METHOD

Add the onions, garlic, carrots, celery to the olive oil in a large saucepan. Sprinkle over some salt, cover and cook gently for a few minutes until softened.

Add the tomatoes and the tomato puree, sugar, spices and herbs.

Add the stock, cover and simmer gently for 30 minutes until vegetables are tender.

Blend until smooth and then add the red lentils. Simmer gently for another 15min.

SERVING

Reheat briefly before serving. Add a sprinkling of chopped coriander leaves or parsley and salt to taste.

Mwynhewch!

THE BREXIT COOK

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