Do you remember the post on our Vegan Baby Food? Well, having no baby to feed, the chef decided to use the purees to whip up a pot of soup that was so delicious, every ounce was consumed. I am always such a doubtful Thomasina when I see him doing strange things like putting beet in a soup, but I have to admit that the proof is definitely in the eating. It is quick and easy and since we had the purees to start, the process is altered only a little. We will explain how you would go about it the normal way. After all who has fresh veggie purees lying around?
Ingredients: 3 carrots, 1 chayotte (cho-cho/christophine), 1 medium potato, 1 very tiny beet (even half will do), 3tbsp red lentils, 1 small onion, 2 cloves garlic, 1 stalk scallion/green onions, 1 sprig thyme, a little scotch bonnet (just one slice, less than half inch and no seeds), 1/2 tbsp olive oil, salt and pepper to taste.
Chop your veggies into even squares and chop your scotch bonnet, garlic and pepper. This is a lot of scotch bonnet, you may want to use less if you can’t take the heat.
Saute seasoning (garlic, onions, scotch bonnet, thyme) in about 1/2 tbsp olive oil.
Add a little sea salt so that the onions will not brown as quickly. This will also bring out the flavours of the seasoning.
We added the puree of all the veggies and lentils here but you would add your chopped uncooked veggies and uncooked lentils here.
Then add roughly 5 cups water to cover the veggies and lentils. Add your stalk of scallion/green onion now. Bring to a boil and then lower to a simmer until the veggies are cooked soft in about 15 minutes. Isn’t she lovely? Dont worry, yours will get like this later. When the veggies are cooked…
Remove your scallion/green onion from the pot…
You see why we love our Bamix so much? In the same hot pot, you can puree your veggies and seasonings into one thick, smooth soup. There is no risk of it splashing at burning you either. Taste, add salt or pepper to adjust flavour. And voila!
A delicious soup is served! We had with homemade biscuits. Will post the recipe sometime soon.
CHEF’S NOTE: Soup is even better the next day because all the flavours mature and come together, so never throw out your leftovers.