Garden Harvest Soup
A delicious vegan harvest soup!!
Servings: 8
Ingredients
- 2 Tbsp. olive oil
- 2 large leeks white only, chopped
- 2 Tbsp. fresh garlic or equivalent in garlic paste
- Kosher salt and fresh ground pepper
- 2 cups carrots peeled and chopped into rounds
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans chopped into 3/4" pieces
- 2 x 900 ml or approx. 2 quarts of vegetable broth
- 4 cups seeded, peeled and chopped tomatoes
- 2 cups fresh corn for the cob
- 2 tsp. fresh thyme
- 3/4 cup red lentils washed
- 2 tsp. lemon juice
- Parsley chopped, for garnish
Instructions
- Heat the olive oil in a large heavy bottomed pot over medium low heat. Saute the leeks and garlic. Season with salt. Cook until translucent. Add the carrots, potatoes and green beans, cooking for another 4-5 min.
- Pour in the stock and bring to a boil. Then add the tomatoes, corn, Thyme and season again with salt and pepper. Reduce heat to simmer and cook for 20 min. Add in lentils and cook for 18-20 min. don't let them go to a mush. Add the lemon juice before serving and adjust seasoning if necessary. Garnish with parsley.