Veggie Soup Template

Ingredients

  • 1 medium yellow onion
  • 2 medium carrots
  • 2 celery stalks
  • vegetable stock
    • ***can aso use water + bouillon cube
  • yellow lentils
  • baby potatoes
  • 16oz can of coconut milk
  • seasonings of choice
    • - s&p
    - cumin
    - thyme
    - ginger
    - oregano
    - parsley
    - bay leaves
  • olive oil
  • butter

Steps

  1. Dice onion, carrots, and celery into similar size pieces, then add to a large pot over medium heat with a tablespoon of olive oil, and a large pinch of salt. Stir every 1-2 minutes.
  2. Once the vegetables are soft (~10 minutes), add remaining spices.
  3. Add enough water to cook 1 cup of lentils, according to package. When the water comes to a boil, add the lentils and let simmer until they are fully cooked.
  4. Add 2 cups of water, then use an immersion blender to blend the soup. Blend to preferred texture (I usually blend mine about 75% of the way).
  5. Add coconut milk.
  6. While you wait for the soup to reach a simmer, dice potatoes to size of choice. I prefer very small chunks, about 1cm2, so that they cook faster, but it's up to you.
  7. Once soup is at a simmer, add potatoes and stir every few minutes until they are fully cooked.
  8. Now is the time to add anything to the soup that does not need to be cooked, but needs to be heated. Frozen peas, spinach, kale are all good options.
  9. Taste the soup and adjust seasonings if needed.
  10. Enjoy :)
    11. ***Optional: add a few spoonfuls of Mexican crema to your bowl and top with sliced green onions