Vegetable soup recipe

Lentil soup


1 small turnip or 1/2 of a large one
1 1/2 pints vegetable stock (2 cubes)
2 sticks of celery
Knob of butter
1 red onion
1 leek
Fresh parsley and thyme
Olive oil
2 medium sized carrots or 1 large carrot
1 clove garlic


Heat 1 tablespoon of olive oil and a little handle of margarine in a substantial pan

Cleave the onion, carrot, celery, leek and turnip into little pieces. Saute all the vegetables in the oil for 10-15 minutes over a low hotness, blending at times

At that point include the cleaved clove of garlic, 1 tablespoon of herbs and 1 pints of vegetable stock. Vegetable soup can likewise be made with chicken stock for additional flavor

Bring the soup to the bubble and stew for around 40 minutes. Taste it to check whether it needs additional salt or pepper

You can consume the soup as it is or cook it for an additional 20 minutes and liquidize it to make a smooth soup

Include some slashed new parsley and serve.