The days have gotten colder and the desire for hot, chunky soup has gotten stronger. Yesterday, after a week of freezing rain, was the lucky day. I chopped and chopped until I had a huge pot of fresh veggies, then I added some veggie broth (low sodium) and a few spices. After simmering on the stove for a while I was left with this colorful, cozy bowl.
Lentil Veggie Soup
- 4 stalks of celery, chipped into small pieces
- 3 onions, diced
- 1 cup of baby carrots, diced
- 1/2 lb. or 1.5 cups of brown lentils, rinsed
- 1 butternut squash, peeled then diced
- a few handfuls of fresh kale
- 1 can of low (or no) sodium diced tomatoes, with juice
- 2 lg. boxes of vegetable broth – no/low sodium
- 2 tsp. Mrs. Dash garlic and herb (no salt seasoning)
- 2 cloves of minced garlic
- 2 cubes of frozen minced garlic
- 3 cubes of frozen fresh basil
- pepper, salt and nutritional yeast to taste
- *also, I added garam masala into my leftover soup today and it was great.
- Dice carrots, onions, celery and put into a large pot with 1 c. water and the garlic cubes and fresh garlic. Simmer mixture for 5-10 minutes until veggies begin to soften and water is almost evaporated.
- Add in all veggie broth and lentils, tomatoes (with juice) seasonings, basil and some fresh pepper.
- Simmer for 20-30 minutes at a low boil until lentils soften.
- In the meantime, peel and dice the squash. Place squash on a glass dish and microwave for 4-5 minutes to soften squash.
- Add soften cubes of squash and fresh kale to soup and continue simmering.
- Once all veggies have reached your desired consistency, remove from heat and serve with warm crusty bread.
So good. Filling and light at the same time.
While I was busy making soup, Anna was busy doing some important work. Notice the finger. I think the iphone, ipad, ipod finger has become a natural instinct. Scary.
A masterpiece in the making.
And always so proud. 🙂
