TapRoot Farms / Blog / Sunday Soup

Sunday Soup

Posted on by Justine Mentink

This weekend it was 11 am and we needed lunch, plus leftovers for lunch for some of the week. Soup is always a hit with my family so I got what was on hand and started. This simple soup lends itself to many different vegetables. I like it with mushrooms added at the end but we didn't have any this time.

Quick vegetable lentil soup:

I started by chopping up a few leeks and an onion.

That went into a large pot with a few glugs of olive oil and a little butter.

While that was cooking I got the veggies prepped.

I peeled the carrots and turnip then cubed them. I trimmed the brussels sprouts, halved them, then sliced them thinly.

Once the leeks and onions were cooked down, I added the vegetables, as well as one and a half quarts of canned tomatoes (I happen to have TapRoot tomatoes I canned in the summer), and about a quart stock (veggie, chicken, or beef). I also added one of my favorite fast cooking legumes, red lentils. 

I find red lentils lend such a nice consistency (and protein) to soup, they break down a bit, but still hold some shape. Plus they cook in 20 or so minutes.

I added some salt and pepper, frozen kale and basil from the freezer, and let it simmer for 20 or so minutes. 

We ate the soup with some grated parmesan cheese and miso mixed in at the end.

Gilbert, half asleep from his nap, ate two bowls full.

 

 Happy Soup Eating!

 


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