Vegan Parsnip & Carrot Lentil Leftovers Soup
Excellent way to use up fridge leftovers with this Vegan Parsnip & Carrot Lentil Soup
Equipment
- Soup Maker
Ingredients
- 2 large Parsnips
- 2 large Carrots
- 2 large Potatoes
- 1 small Onion
- 50 grams Yellow Split peas Use no-soak peas but make well rinsed at least twice
- 2 tsp Dried Mixed herbs
- 150 ml vegetable stock
- 1 pinch Salt & Pepper
Instructions
- Peel the potatoes, carrots and parsnips. Chop the parsnips & carrots into thirds and the potatoes into quarters
- Chop and peel the onion - quarters are fine as the soup maker will blitz everything down to a smooth soup consistency
- add all the vegetables, rinsed split peas, herbs and vegetable stock and switch on the soup maker on a smooth setting.
- Add Salt & pepper to taste when completed and serve with
Notes
As mentioned earlier, this soup was made using a Soup Maker. If you prefer the traditional pan method, then boil potatoes and roast carrots, onion and parsnips until soft. Simmer the vegetable stock, rinsed lentils and herbs for 15-20 minutes until soft then add the vegetables and potatoes for another 10 minutes. Blend using a hand blender or mash with a fork if not available. Season with salt and pepper to taste.
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