The important thing to a very scrumptious soup? Cheese. However after all cheese may be very calorific, so right here I exploit simply sufficient to counterpoint the flavour and improve the feel. The soup is mixed to a really clean consistency, paying homage to a French potage aux légumes. Companion it up with a slice of good-quality sourdough bread (50g slice = 140 energy).
Timings
Prep time: 10 minutes
Prepare dinner time: half-hour
Serves
4
Energy per serving
226
Elements
- 1 onion, peeled and quartered
- 1 leek, take away the highest and tail
- 1 carrot, peeled and roughly chopped
- 1 tbsp olive oil
- 300g combined broccoli and cauliflower florets
- 40g pink lentils
- 1 medium-sized potato, washed however pores and skin left on
- 1 litre vegetable inventory from 2 cubes
- 130g child spinach leaves
- 75g cheddar, grated
Methodology
- Place the onion, leek and carrot in a meals processor and chop up comparatively small.
- Put the oil in a big saucepan on a medium warmth and add the chopped greens.
- Combine nicely to start to melt.
- Now chop up the broccoli and cauliflower within the meals processor till they appear a bit like rice, then add to the pan together with the pink lentils and blend nicely.
- Chop up the potato within the meals processor and add to the pan with the inventory.
- Flip up the warmth to deliver the soup to a boil then cut back it and simmer for quarter-hour.
- Add the spinach leaves and simmer for an additional 5 minutes.
- Now mix the soup till clean in a meals processor (you will have to do that in 2 batches) or use a stick blender. Style and season with salt and pepper accordingly.
- Return to the pan to reheat and add the grated cheese, to serve.