I've been making this soup on repeat lately. It's so simple yet so good. I often make it with a few basic ingredients, but sometimes add more. It's so versatile and can be made in many different ways, but here's my basic process. I don't measure and it's really not necessary. It's just whatever you like, really, in whatever amounts suit you.
To make this soup, I rinse some red lentils and leave them to soak for 15 minutes while I chop up (into fairly small pieces) an onion, a red bell pepper, some carrots, floury potatoes (we like roosters), and some garlic. A glug of olive oil in a saucepan and in go the veggies, except for the red lentils and spuds. I sweat the veg, stirring all the while, for just a few minutes. Then I add the spuds and lentils, stir everything together and add either water and a couple of bouillon cubes or stock/broth, if I have any. I add just enough liquid to cover the veg completely--I don't want a runny soup. Cook for 10 or 15 minutes or until the veg is tender. Stir in whatever herbs and/or spices you like. I use dill and oregano. Crushed chilli would be yummy, too. Then I use my stick blender to puree a little bit, leaving some veggies chunks. It's so good. I always make extra so we can have leftovers. It's so creamy without any cream.
Broccoli is a nice addition to the veggie mix here--peeled stem and all. Cauliflower, too. If you like sweet potatoes or squash, that would probably work (I've never tried it). Corn is nice added after the pureeing. Fresh herbs sprinkled on top would be tasty--chives, parsley, fennel fronds. There are a gazillion ways to make creamy veg soup, whether vegan or not. This is my favorite way and I expect I'll continue to make it right the way through soup season.
Are you a soup fan? What's your favorite?
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