Robust vegetable soup


Ingredients 21
Servings 6
Time

Ingredients

  • 60
    ml
    olive oil
  • 30
    ml
    butter
  • 4
    large carrots, peeled and sliced into half moon shapes
  • 1
    large turnip, peeled, quartered and sliced into fans
  • 2
    medium onions, chopped
  • 2
    leeks, well washed and sliced
  • 1
    small bunch soup celery
  • 2
    potatoes, peeled and diced
  • 6
    ripe red tomatoes, peeled and coarsely chopped
  • 200
    g
    dried butter beans, presoaked and cooked until just tender
  • 3
    bay leaves
  • 6
    sprigs lemon thyme
  • 5
    fresh cloves garlic, chopped
  • 10
    ml
    salt
  • milled black pepper
  • 1
    Litres
    reserved cooking liquid
  • 1
    Litres
    cold water
  • 125
    ml
    lentils
  • 60
    ml
    freshly chopped parsley
  • 2
    additional cloves garlic, finely chopped
  • 1
    lemon, finely grated peel
 

Method

 
1. Heat olive oil and butter in saucepan until butter foams. 2. Add carrots, turnip, onions, leeks, celery and potatoes. Stir-fry vegetables until they become translucent and start to soften. This should take about 10 minutes. 3. Add tomatoes, butter beans, bay leaves, lemon thyme and garlic to vegetables in saucepan, and season with salt and milled black pepper. Add reserved cooking liquid and cold water. Simmer, covered, for 10 minutes. 4. Add lentils and continue simmering, covered, for about 20 minutes. 5. Remove from stove and finally add parsley, extra garlic and lemon peel, which will add a glorious flavour. Taste once again, you may well need a little extra salt. 6. Serve in a heatproof saucepan or soup tureen. Sprinkle thick slices of crusty white bread with olive oil and sea salt and toast lightly. Serve with soup.
 

Read more on: pulses  |  soup
 

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