To make this chunky vegetable soup vegetarian-friendly, substitute the conventional Worcestershire (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
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 smoked and fry for a minute.
- Remove the lenses, then add a dash of the Biona Worcester 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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