Vegetable cream soup with a lens
19. September 2012
A very delicious and healthy soup that happened by accident when I cooked "what the house gave" or rather "what the garden gave" and I wanted to add legumes.
The whole pot disappeared almost in front of my eyes that I almost did not get her picture taken.
Coriander adds a great touch, but if you do not like it, you can leave it in peace.
I cooked an infamous version for children, and my husband is also giving tabasco (maybe pancakes), but the Cayenne pepper or chilli variant will certainly be great on cold evenings.
40 minut
-
8
porcí
Postup
1.
Prepare the soaked soapy day into a soft cloth and do not spill excess water.
2.
In a large pot, peel the onions (and butter) briefly, add the carrots, parsley, celery, and rest for another 10 minutes, stirring occasionally.
3.
Add the tomatoes cut into larger pieces, pour with water (or with a brew) just so that all the vegetables are sunk, add the thyme, bay leaf and gently cook until the carrot is soft.
4.
Take the bay leaves and mix the soup with a robin mixer or robot with a soft cream. Add the cooked lentil with the liquid left over, salt, pepper to taste and briefly heat. Alternatively, dilute dense creamy soup with the desired consistency.
5.
Serve with fresh coriander leaves if you like it and a few drops of olive or pumpkin oil.
