Finally the weather is cooling off here in Perth and allowing me to think of bringing soup back onto the weekly meal plan. I discovered this one a few weeks ago in a cheap food magazine I picked up at Coles. I'm talking a seriously cheap recipe book...$5.95 and EVERY recipe I have tried so far has been excellent! Go buy it...Taste - 30 Minute Meals. You won't regret this teeny-weeny purchase.
Bon is not a soup lover. Somehow she seemed to skip the soup gene that is passed down so methodically in Scottish families...so it takes a pretty awesome soup to tickle her taste buds. This one passed the test with flying colours and just to be on the safe side, I've tried it on her a few times...Success!
It is soooo easy, cheap to make, incredibly healthy (especially if you can resist the bread and butter that goes Oh! so beautifully with it!) a ten minute soup, made simpler of course by my friendly little robot in the kitchen - the Thermomixer.
1 tablespoon olive oil
1 clove of garlic, peeled
1 brown onion quartered
1 carrot, peeled and cut into chunks
1 celery stick, cut into chunks
2 x 400g cans brown lentils, rinsed and drained
400g can whole or diced tomatoes
500ml (2 cups) vegetable stock (I use water and 3 massel stock cubes)
2 teaspoons dried oregano
Grated parmesan cheese to serve
Chop the onion, garlic, carrot and celery - 5 seconds/ speed 7.
Pour in olive oil and saute veg - 3 minutes / 100 degrees / speed 1.
Pour in drained lentils, tomato, stock, oregano. - Cook 10 minutes / 100 degrees / speed 1.
Blend (make sure your MC is in the lid!) by slowly increasing the speed up to speed 7 for a few seconds. We like ours fairly chunky so we only blitz it for a bout 5 seconds.
DONE!!!
Serve sprinkled with parmesan cheese and serve with fresh chunky bread and butter if you so wish!
No Thermomixer? - No problem :
Madly chop all those veggies, cursing you don't own a thermomixer,
Saute the veggies in the olive oil in a large pot, stirring occasionally until soft.
Stir in the lentils, tomato, stock, oregano, reduce to a low heat and simmer for about 15 minutes.
Process with a hand-held blitzer or skip this step for a chunkier soup.
Enjoy!!
Mia x
"Artistic License" Lentil Soup
Finally the weather is cooling off here in Perth and allowing me to think of bringing soup back onto the weekly meal plan. I discovered this one a few weeks ago in a cheap food magazine I picked up at Coles. I'm talking a seriously cheap recipe book...$5.95 and EVERY recipe I have tried so far has been excellent! Go buy it...Taste - 30 Minute Meals. You won't regret this teeny-weeny purchase.
Bon is not a soup lover. Somehow she seemed to skip the soup gene that is passed down so methodically in Scottish families...so it takes a pretty awesome soup to tickle her taste buds. This one passed the test with flying colours and just to be on the safe side, I've tried it on her a few times...Success!
It is soooo easy, cheap to make, incredibly healthy (especially if you can resist the bread and butter that goes Oh! so beautifully with it!) a ten minute soup, made simpler of course by my friendly little robot in the kitchen - the Thermomixer.
1 tablespoon olive oil
1 clove of garlic, peeled
1 brown onion quartered
1 carrot, peeled and cut into chunks
1 celery stick, cut into chunks
2 x 400g cans brown lentils, rinsed and drained
400g can whole or diced tomatoes
500ml (2 cups) vegetable stock (I use water and 3 massel stock cubes)
2 teaspoons dried oregano
Grated parmesan cheese to serve
Chop the onion, garlic, carrot and celery - 5 seconds/ speed 7.
Pour in olive oil and saute veg - 3 minutes / 100 degrees / speed 1.
Pour in drained lentils, tomato, stock, oregano. - Cook 10 minutes / 100 degrees / speed 1.
Blend (make sure your MC is in the lid!) by slowly increasing the speed up to speed 7 for a few seconds. We like ours fairly chunky so we only blitz it for a bout 5 seconds.
DONE!!!
Serve sprinkled with parmesan cheese and serve with fresh chunky bread and butter if you so wish!
No Thermomixer? - No problem :
Madly chop all those veggies, cursing you don't own a thermomixer,
Saute the veggies in the olive oil in a large pot, stirring occasionally until soft.
Stir in the lentils, tomato, stock, oregano, reduce to a low heat and simmer for about 15 minutes.
Process with a hand-held blitzer or skip this step for a chunkier soup.
Enjoy!!
Mia x
