”Soup is not enough for dinner” – common citation by my dear boyfriend! This time he had to eat up his own words along with this frickin delicious and fulfilling vegetable soup! Actually it’s also vegan if you leave out the feta. This was literally a leftover dinner of everything we had in the fridge before going on a long weekend trip. Sometimes leftovers turn out to be the best meals.
Vegetable soup deluxe
- February 1, 2020
- 4
- 40 min
- Print this
Ingredients
- Soup:
- 1 sweet potato
- 3 carrots
- 1 broccoli head
- 1 onion
- 1 chili pepper
- 2 cloves garlic
- Vegetable broth
- Lentils:
- 1 can lentils in water
- Sun-dried tomatoes
- Feta cheese
- Spring onion
- Kale pesto:
- Green kale
- Lemon
- Garlic clove
- Apple cider vinegar
- Basil & Thyme
- Olive oil
- Honey
- Salt & Pepper
Directions
- Step 1
- Heat the oven to 200°C.
- Step 2
- Cut and bake the veggies in some olive oil and spices until golden in the oven.
- Step 3
- Mince the garlic and cut the red pepper. Fry these in the pan in oil and add the veggies.
- Step 4
- Add water so that everything is covered and throw in a couple of vegetable broth cubes.
- Step 5
- Heat up and mix with a hand blender until smooooth.
- Step 6
- Throw all the ingredients for the kale pesto in the mixer and press ON!
- Step 7
- Mix lentils with sun-dried tomatoes and feta cheese and top with spring onion.
Hope you like it,
Michelle
