Peasant Boy Soup

20 mins
Serves 1
instagram.com

Directions

  1. 1Chop baby yellow potatoes, 2 big carrots, and 2 big stocks of celery.
  2. 2Chop baby yellow potatoes, 2 big carrots, and 2 big stocks of celery.
  3. 3Chop baby yellow potatoes, 2 big carrots, and 2 big stocks of celery.
  4. 4Add chopped vegetables to a pot with olive oil, garlic powder, onion powder, 1 teaspoon thyme, 1 teaspoon sage, 1/2 teaspoon oregano, black pepper, and 1 tablespoon balsamic vinegar.
  5. 5Add chopped vegetables to a pot with olive oil, garlic powder, onion powder, 1 teaspoon thyme, 1 teaspoon sage, 1/2 teaspoon oregano, black pepper, and 1 tablespoon balsamic vinegar.
  6. 6Add chopped vegetables to a pot with olive oil, garlic powder, onion powder, 1 teaspoon thyme, 1 teaspoon sage, 1/2 teaspoon oregano, black pepper, and 1 tablespoon balsamic vinegar.
  7. 7Mix until the potatoes, carrots, and celery are covered in seasonings.
  8. 8Mix until the potatoes, carrots, and celery are covered in seasonings.
  9. 9Mix until the potatoes, carrots, and celery are covered in seasonings.
  10. 10Add 1 cup of split red lentils, 2 cups of vegetable broth, and 1 can of coconut cream.
  11. 11Add 1 cup of split red lentils, 2 cups of vegetable broth, and 1 can of coconut cream.
  12. 12Add 1 cup of split red lentils, 2 cups of vegetable broth, and 1 can of coconut cream.
  13. 13Put the pot on medium heat, then lower to low once it starts boiling. Cover and let it sit for 20 minutes, or until potatoes are fork tender.
  14. 14Put the pot on medium heat, then lower to low once it starts boiling. Cover and let it sit for 20 minutes, or until potatoes are fork tender.
  15. 15Put the pot on medium heat, then lower to low once it starts boiling. Cover and let it sit for 20 minutes, or until potatoes are fork tender.
  16. 16Top with a dollop of unsweetened yogurt and red pepper flakes. Serve with bread.
  17. 17Top with a dollop of unsweetened yogurt and red pepper flakes. Serve with bread.
  18. 18Top with a dollop of unsweetened yogurt and red pepper flakes. Serve with bread.

Ingredients

  • 1 handful baby yellow potatoes
  • 1 handful baby yellow potatoes
  • 1 handful baby yellow potatoes
  • 2 big carrots
  • 2 big carrots
  • 2 big carrots
  • 2 big stocks celery
  • 2 big stocks celery
  • 2 big stocks celery
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 garlic powder
  • 1 garlic powder
  • 1 garlic powder
  • 1 onion powder
  • 1 onion powder
  • 1 onion powder
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon sage
  • 1 teaspoon sage
  • 0.5 teaspoon oregano
  • 0.5 teaspoon oregano
  • 0.5 teaspoon oregano
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 1 cup split red lentils
  • 1 cup split red lentils
  • 1 cup split red lentils
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 1 can coconut cream
  • 1 can coconut cream
  • 1 can coconut cream
  • 1 dollop unsweetened yogurt
  • 1 dollop unsweetened yogurt
  • 1 dollop unsweetened yogurt
  • 1 red pepper flakes
  • 1 red pepper flakes
  • 1 red pepper flakes
  • 1 bread
  • 1 bread
  • 1 bread

Equipment

potknifecutting board