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vegetable soup

updated

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Ingredients for 4 servings:

  • 1,250 ml water
  • 500 g soup vegetables, frozen
  • 100 g leek, frozen
  • 13 peppercorns, ground
  • 1 pinch(s) of sugar
  • 3 bay leaves, or 4
  • 300 g potatoes, peeled and roughly diced
  • 200 g lentils, red
  • 2 tsp salt, approx.

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegetarian

Bring 4-6 portions of water to a boil, add vegetables, pepper, sugar, bay leaves, and roughly diced potatoes. Bring to a boil, reduce heat, cover, and simmer gently for about 40-50 minutes. The lentils will cook completely and make the soup nice and creamy. Season to taste. Note: Rinse the red lentils. If you don’t want them to cook completely, fry them in 1 tablespoon of margarine until they turn yellow, then add the lentils to the vegetables about 25 minutes before the end of the cooking time. My own recipe

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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