Seasonal soup, early April edition

Name: Seasonal soup, early April edition
Total time: 1800 s
Yield: 6 people
Cuisine: British
Ingredients: 1 large onion; 1 tbsp olive oil; 2 celery stalks; 5 carrots; 3 parsnips; 2 medium-sized potatoes; 40 g chestnut mushrooms; 1 pak choi; 2 bay leaves; 2 tbsp herbs de Provence; 1.5 litre vegetable stock; 50 g brown lentils; Black pepper to taste

Sam Meadley @samm

Bristol, England, United Kingdom

Back from a long weekend away, lots of vegetables to use up. Soup time!

Sam Meadley @samm

Bristol, England, United Kingdom

Back from a long weekend away, lots of vegetables to use up. Soup time!

Saved

Ingredients

30 minutes

6 people

1large onion
1 tbspolive oil
2celery stalks
5carrots
3parsnips
2medium-sized potatoes
40 gchestnut mushrooms
1pak choi
2bay leaves
2 tbspherbs de Provence
1.5 litrevegetable stock
50 gbrown lentils
Black pepper to taste

Saved

Steps

30 minutes

1

Peel and dice the onion, celery, carrots, parsnips and potatoes. Heat the oil in a large pan and add the chopped vegetables. Cook until the vegetables start to brown nicely.
2

Trim and chop the pak choi and the mushrooms and add to the pan along with the herbs and bay leaves.
3

Add the vegetable stock and black pepper and cook for 5-10 minutes before adding the lentils.
4

Simmer for about 10 minutes until lentils are cooked, adding extra stock if needed. Serve with even more black pepper.