Hearty Herby Lentil Vegetable Soup
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Ingredients
Instructions
- 1
In a large pot, add the frozen onions and lazy garlic. Sauté over medium heat for 3-5 minutes until fragrant.
- 2
Add the frozen carrots, peas, cauliflower, broccoli, mixed peppers, sprouts, sweet potato chunks, sweetcorn, and spinach to the pot. Stir for another 5-7 minutes.
- 3
Pour in the tinned tomatoes, tomato puree, and vegetable broth. Stir to combine.
- 4
Add red lentils, mixed herbs, chili flakes, salt, and black pepper. Bring the soup to a boil.
- 5
Reduce the heat and let the soup simmer for about 20-25 minutes, or until the lentils and vegetables are tender.
- 6
Use an immersion blender to puree the soup until it reaches a smooth consistency. If you don't have one, carefully blend the soup in batches in a traditional blender.
- 7
Taste and adjust seasoning as needed.
- 8
Serve hot, with a dollop of ricotta cheese on top for that creamy finish.
Sometimes, a warm bowl of soup is just what the heart needs. This hearty herby soup combines vitamin-packed vegetables with red lentils, creating a deeply satisfying dish. Adding ricotta on top offers not only creaminess but also a touch of elegance. Perfect for warming up on a chilly day!
Flavor Profile
This soup boasts earthy notes from the lentils and a medley of flavors from the variety of herbs and spices. The combination of the rich tinned tomatoes and the brightness from the frozen vegetables creates a form of comfort that is both warm and nourishing. The addition of ricotta on top adds a creamy, slightly tangy element, elevating the soup to a wholesome delight!
Enjoy your hearty herby soup, dear! Let me know if you need more help or alterations!
