Recipe by Janet Rowe (VIC Customer)
This soup is an absolute winner in our house, all the kids eat like it and even the husband likes it! Also very easy to make with stuff that is left over at the end of the week when you haven’t been shopping! Vegetarian and high in protein and really cheap to make too.
It has been adapted from the Cream of Lentil Soup recipe in Alison Holst’s Meals without meat.
20g oil of your choice
2 stalks of celery (or broccoli stalks or eggplant or any other left over vegies sitting in the fridge that will blend in well)
1/2 cup red lentils
1 tblspn TM31 vegie stock concentrate
1 batch of TM31 White sauce
Chop onions, carrots and other vegies for 5 seconds on speed 5. Add the oil and cook at 100 degrees for 6 minutes speed 3.
Add the water, vegie stock and red lentils and cook at 90 degrees, speed 1 for 20 minutes. (ensure lentils are tender. If you have added lots of other vegies you may need to extend the cooking time) Puree the vegie mix and set aside.
Make 1 batch of TM31 White sauce and blend in the pureed vegie mix.
This soup is even better the day or two after, if it lasts that long in your fridge