Vegetarian Soup (Print Version)
Ingredients:
01 -
1 onion, chopped.
02 -
3 garlic cloves, finely chopped or minced.
03 -
2 stalks celery, finely chopped.
04 -
1 ½ cups cubed potatoes (4-5 small potatoes).
05 -
2 carrots, peeled and sliced into coins.
06 -
Pinch of salt (adjust to taste based on veggie broth saltiness).
07 -
½ cup dry green or brown lentils, rinsed.
08 -
½ teaspoon thyme.
09 -
½ teaspoon marjoram.
10 -
6 cups vegetable stock.
11 -
⅓ cup shredded cheddar cheese.
12 -
2 tablespoons sour cream.
13 -
Optional: Fresh herbs for garnish.
Instructions:
01 -
Heat 2 tablespoons of olive oil in a large pan over medium heat. Sauté the onion, garlic, and celery until the garlic is translucent and soft.
02 -
Add cubed potatoes, carrots, and a pinch of salt, and cook for 1-2 minutes.
03 -
Add the lentils, thyme, marjoram, and vegetable stock. Cover and bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
04 -
Remove from heat and let the soup cool for 5 minutes. Stir in the cheddar cheese.
05 -
Take out ¼ cup of the soup (without vegetables) and dissolve sour cream in it. Return the mixture to the soup.
06 -
For a creamier texture, blend about ¼ of the soup with a stick blender (optional).
07 -
Season with salt and pepper to taste. Serve garnished with fresh herbs.
Notes:
01 -
This soup is rich in protein and fiber from lentils, perfect for a comforting and nutritious vegetarian meal.
02 -
For a vegan version, omit the cheese and sour cream or replace with vegan alternatives.