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This is a soup that I make from leftover veggies. Either vegetables that are starting to look a bit sad, that I haven’t used yet. Or I use roasted vegetables that are leftovers from another meal someday prior. I think soup is a great way to use leftovers and ensure you don’t have to waste food. As well as I save time by making a large batch of soup, to just warm up in the evenings for dinner.
In the picture, I’ve dressed the soup with kale crisps and truffle oil. That’s kind of super yum and makes this soup a bit more decadent ;)
Serves: 6
Ingredients
- 4 pcs roasted tomatoes
- 2 pc roasted yellow peppers
- 1/2 yellow onion
- 2 pcs garlic cloves
- 1 pc vegetable bouillon cube
- 4 pcs broccoli pieces
- 3 dl lentils
- 1 bay leaf
- 3 tbsp dried oregano
- water
- lemon juice
- salt and pepper to taste
- olive oil
Instructions
- If you are not using leftovers, slice and roast vegetables on low heat (tomatoes, peppers and broccoli) until golden and tender.
- Fry chopped garlic and onions in a large pot.
- Add lentils and roasted vegetables. Cover with water and add oregano and the bay leaf.
- Once the water has started to boil. Crumble the veggie bouillon cube over the lentils. Ensure it dissolves.
- Let cook gently on low heat for 20-20 minutes. Stor every now and then, add a bit more water if necessary.
- Remove the bay leaf. Mix the soup until smooth with a hand blender.
- Add lemon juice salt and pepper to taste.