Seasonal soup, early April edition

Sam Meadley
Sam Meadley @samm
Bristol, England, United Kingdom

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

Seasonal soup, early April edition

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

Edit recipe
See report
Share
Share

Ingredients

30 minutes
6 people
  1. 1large onion
  2. 1 tbspolive oil
  3. 2celery stalks
  4. 5carrots
  5. 3parsnips
  6. 2medium-sized potatoes
  7. 40 gchestnut mushrooms
  8. 1pak choi
  9. 2bay leaves
  10. 2 tbspherbs de Provence
  11. 1.5 litrevegetable stock
  12. 50 gbrown lentils
  13. Black pepper to taste

Cooking Instructions

30 minutes
  1. 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. 2

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

  3. 3

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

  4. 4

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

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
Sam Meadley
on
Bristol, England, United Kingdom
I love to source low impact seasonal ingredients and celebrate local producers.
Read more

Comments (3)

Similar Recipes