Okay, so it might not quite be cool enough outside for me to be making this, but I am. The calender says it is fall so I am pretending the temperatures are cool enough for this soup.
This is such a basic and easy vegetable soup. It doesn’t have a lot of ingredients and it really doesn't take too long to make. It makes for a satisfying weeknight dinner.
Warming Vegetable Soup
1 medium leek, cleaned trimmed and finely sliced
3-4 Celery stalks, roughly chopped
3 medium potatoes, peeled and cut into 2 inch pieces
5 medium carrots, peeled and roughly chopped
2 Cups/150 grams lentils, cooked
2 garlic cloves, peeled and crushed
2 bay leaves
1 tablespoon olive oil
1 litre vegetable stock
1 Tablespoon of Worcestershire sauce
Small bunch of fresh chopped parsley
Salt and pepper to taste
In a large stainless steel pot, heat oil and garlic. Brown the garlic for a minute and then add the leeks, celery and bay leaves. Cook over high heat for 10-15 minutes, or until browned and soft. Reduce heat to medium high and add the potatoes and carrots. Cook for around 5-8 minutes stirring regularly to get the vegetables coated in the pan flavours.. At this point add the stock, Worcestershire sauce and the lentils and bring to a boil. Reduce heat to medium-low, cover and let simmer for 30 minutes or so. Remove from heat and toss in the fresh parsley and season with salt and pepper. Ready to serve or even better after it sits for an hour or so.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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Easy Weekday Dinners