As mentioned in my Bland is Blah! post I made a Winter Vegetable Soup for a swap with some friends. I had some leftovers and shared with my family and some friends who couldn't make it to the swap. Well I guess I did good because I have had several requests for the recipe. I made 6 litres, which is quite a bit so here is my scaled back recipe which should do about 6 servings (or 4 large soup bowls like we have in our house).
Winter Vegetable Soup
1/4 cup butter
2 large sweet potato, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled and chopped
1 onion, chopped
1/2 cup red lentils*
1/2 tsp fresh minced ginger
1/2 tsp ground black pepper
1 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
4 cups vegetable broth
1) Melt the butter in a large stock pot over med-high heat. Add your chopped veggies and cook, stirring frequently, for about 10 minutes or until the onions are translucent.
2) Add the rest of the ingredients into the pot with the veggie mixture. Bring the soup to a boil over high heat, then reduce the heat the medium-low and simmer until the veggies are soft, 30-40 minutes.
3) Puree in the blender or baby bullet! Work in batches, don't fill the blender more than half full and hold the lid down with a tea towel as it will get quite hot. Pour into a clean pot or bowl as you go.
4) Pour all of your pureed soup into the stock pot. Bring back to a simmer over medium-high heat for 10 minutes. Remove from heat and allow to cool... or eat it right away!
*you can use fresh or canned lentils, it is still the same measurement however if you use canned make sure to drain and rinse them well!*
Other Suggestions:
Winter Vegetable Soup
1/4 cup butter
2 large sweet potato, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled and chopped
1 onion, chopped
1/2 cup red lentils*
1/2 tsp fresh minced ginger
1/2 tsp ground black pepper
1 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
4 cups vegetable broth
1) Melt the butter in a large stock pot over med-high heat. Add your chopped veggies and cook, stirring frequently, for about 10 minutes or until the onions are translucent.
2) Add the rest of the ingredients into the pot with the veggie mixture. Bring the soup to a boil over high heat, then reduce the heat the medium-low and simmer until the veggies are soft, 30-40 minutes.
3) Puree in the blender or baby bullet! Work in batches, don't fill the blender more than half full and hold the lid down with a tea towel as it will get quite hot. Pour into a clean pot or bowl as you go.
4) Pour all of your pureed soup into the stock pot. Bring back to a simmer over medium-high heat for 10 minutes. Remove from heat and allow to cool... or eat it right away!
*you can use fresh or canned lentils, it is still the same measurement however if you use canned make sure to drain and rinse them well!*
Other Suggestions:
- you can add water in your final simmer if you find it too think
- you can skip the puree and make stew! tastes great over potatoes or noodles
- try topping your soup with plain yoghurt or feta cheese
It is sooooo good!!!
ReplyDelete