Vegetable soup is not only healthy for you, but is also warming and delicious. For cold, winter evenings, it is the perfect simple meal to make with family or friends.
For the soup
Two tbsp olive oil
One large white onion – diced
Two cloves garlic – crushed
Two tsp cumin
One large handful fresh mint – finely chopped
240g red lentils
120g bulgur wheat
Four apples – cored, peeled and diced
One red pepper – seeded and diced
1.8 litres of vegetable stock
Juice of half a lemon
Salt and pepper to taste
Chopped fresh parsley for garnish
Method
Preheat the oven to 180C (fan oven). On a baking tray, add all the crouton ingredients, toss to coat, and bake in the oven for 20 minutes, or until golden and crisp. Set aside.
Meanwhile, sauté the onion and garlic in the olive oil for five minutes. Add the cumin and fry for a further two minutes. Add all the other ingredients (except croutons and parsley) and bring to the boil. Lower the heat and simmer on a medium heat for 40 minutes, stirring occasionally.
Blend the soup partially (you want it thick and mostly smooth, but still with a few chunks remaining in it).
Season it to taste before garnishing with the spiced croutons and freshly chopped parsley.
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