Rustic Winter Vegetable Soup

Name: Rustic Winter Vegetable Soup
Cuisine: British
Ingredients: 2 large potato; 2 large parsnip; 3 carrot; 2 onion; 0.5 whole turnip; 1 leek; 200 g red lentil; 200 g white long grain rice; 1 handful fresh parsley; 3 litre vegetable stock; olive oil; salt; pepper; garlic salt; cream

Serves 1

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Rustic Winter Vegetable Soup

youtube.com

Serves 1

Directions

1Peel and chop the potatoes, parsnips, carrots, onions, turnip, and leek into small, evenly sized pieces.
2Split the leek down the middle and wash thoroughly to remove any soil or grit.
3Heat olive oil in a pot over medium to high heat.
4Add the prepared vegetables to the pot with salt, pepper, and optional garlic salt, and sauté with the lid on for 10 minutes to soften.
5Stir in the lentils.
6Pour in enough stock to cover the vegetables, put the lid on, and simmer for 10 minutes.
7Top up with water as desired, then add the rice and parsley, simmering for about 30 minutes in total.
8Give the soup a stir and let it set for 15 minutes before serving.

Ingredients

2 large potato
2 large parsnip
3 carrot
2 onion
0.5 whole turnip
1 leek
200 g red lentil
200 g white long grain rice
1 handful fresh parsley
3 litre vegetable stock
olive oil
salt (optional)
pepper (optional)
garlic salt (optional)
cream (optional)

Equipment

pot

Tips

Use a good strong vegetable stock since the soup relies on it for flavor; double the amount of cubes suggested on the packaging if using cubes.
Ham or chicken stock can be used for more flavor instead of vegetable stock.
You can use orzo or small pasta instead of white rice.
If you plan to blend the soup, do so before adding the rice and parsley to avoid turning them into mush.
The amount of lentils and potatoes determines the thickness of the soup; add more to make it thicker.
The creator suggests serving with cream or extra parsley for garnish, or alongside filled rolls or bagels.

Rustic Winter Vegetable Soup

Serves 1

youtube.com

Rustic Winter Vegetable Soup

youtube.com

Serves 1

Directions

1Peel and chop the potatoes, parsnips, carrots, onions, turnip, and leek into small, evenly sized pieces.
2Split the leek down the middle and wash thoroughly to remove any soil or grit.
3Heat olive oil in a pot over medium to high heat.
4Add the prepared vegetables to the pot with salt, pepper, and optional garlic salt, and sauté with the lid on for 10 minutes to soften.
5Stir in the lentils.
6Pour in enough stock to cover the vegetables, put the lid on, and simmer for 10 minutes.
7Top up with water as desired, then add the rice and parsley, simmering for about 30 minutes in total.
8Give the soup a stir and let it set for 15 minutes before serving.

Ingredients

2 large potato
2 large parsnip
3 carrot
2 onion
0.5 whole turnip
1 leek
200 g red lentil
200 g white long grain rice
1 handful fresh parsley
3 litre vegetable stock
olive oil
salt (optional)
pepper (optional)
garlic salt (optional)
cream (optional)

Equipment

pot

Tips

Use a good strong vegetable stock since the soup relies on it for flavor; double the amount of cubes suggested on the packaging if using cubes.
Ham or chicken stock can be used for more flavor instead of vegetable stock.
You can use orzo or small pasta instead of white rice.
If you plan to blend the soup, do so before adding the rice and parsley to avoid turning them into mush.
The amount of lentils and potatoes determines the thickness of the soup; add more to make it thicker.
The creator suggests serving with cream or extra parsley for garnish, or alongside filled rolls or bagels.