A very warmer winter, with only one quick ingredient swap this soup can be made vegetarian
Chunky root vegetable and lentil soup with croutons recipe

To make this chunky vegetable soup vegetarian-friendly, substitute the conventional Worcestershire Sauce (which includes anchovies) with the Biona Worcester Sauce.

Ingredients :

  • 3 tbsp.olive oil
  • 400 gcarrots, sliced
  • 500 gparsnips, diced
  • 400 gleeks, sliced  
  • 1bay leaf
  • 1garlic clove, crushed
  • 1 tsp.smoked paprika
  • 1 tbsp.tomato puree
  • 300 gred lentils
  • 1 lhot vegetable stock
  • few drops of Biona Worcester Sauce

For the croutons

  • Ciabatta loaf, cut into thin slices
  • olive oil, for brushing
  • 1garlic clove, halved

Directions :

  • Heat the oil in a large saucepan and cook the vegetables gently with the laurels for 15 minutes until it is tender, and add a big pinch of salt.  
  • Add garlic, puree and Tomato smoked and fry for a minute.
  • Remove the lenses, then add a dash of the Biona Worcester Sauce into the store. Bring to the boil and cook until tender, sealed, and cover for 20-25 minutes.
  • Create the cyabatta croutons in the meantime. Thermally heat the oven to level 3 at 170 ° C/150 ° C. Place the ciabatta slices in one layer on a bakery board. Brush with oil, bake, halfway through, for 10 minutes to gold. Take out of the oven and retrieve any slice of garlic with the cut side. Serve Business


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