Apologies that this post is coming out on a Tuesday. We did enjoy our usual Meat Free Monday yesterday but ran out of time to write up the recipe!
If you’re a meat eating household like mine, you probably don’t have tofu or other specialist vegetarian food sitting in your fridge most of the time. Much though I enjoy dabbling in vegetarian dishes, I’m not a fan of buying specialist ingredients which may in all likelihood end up as waste. The below recipe for a hearty vegetable soup is the ultimate meal for using up all sorts of leftover veggies, requires absolutely no specialist ingredients, is incredibly simple and can be tailored to suit whatever you have in your house.
Remember, this is about using up what you have. The vegetables listed are simply what I had left in the fridge.
We are a gluten free household, however if you have the luxury of eating gluten, this soup would go beautifully with some barley mixed in!
5 stalks of celery
4 potatoes (I used Royal Blue – but go with whatever you have)
1 onion (a leek would also work)
½ cup yellow lentils
Splash of peanut oil
700ml vegetable stock (chicken stock is a good substitute)
1 bay leaf
Salt & pepper to taste
Cream / Sour Cream (if you have some spare in the fridge)
Buttered toast to serve
1. Peel potatoes.
2. Roughly chop all vegetables (you can either puree at the end or leave chunky. Do what works for you.)
3. Throw vegetables into a large, heavy based saucepan with a splash of peanut oil. Stir regularly.
4. Once vegetables are becoming fragrant and showing a little colour, pour in the stock and add the washed lentils.
5. Add in the bay leaf.
6. Simmer for 45-60mins until vegetables and lentils are cooked to your liking.
7. At this point you could add some yummy vermicelli noodles or simply puree the soup until thick and smooth.
8. Season to taste
9. Serve with warm, buttered toast and garnish with cream / sour cream if using.
See? A delicious, effortless vegetarian meal for an exhausting Monday…
Let me know what you think!