Aromatic Green Lentil Soup With Celery Root Recipes

AROMATIC GREEN LENTIL SOUP WITH CELERY ROOT

Steps:

• Drain soaked green lentils and rinse under running water.
• In a large pot start boiling the lentils over medium heat with the addition of 1/2 tbsp of salt. Instead of water, you can use vegetable bullion, otherwise, add a bouillon cube to the cooking lentils.
• Meanwhile, heat olive oil in a large pan, place chopped onions to the pot and stir for a minute.
• Add shredded carrots, pressed garlic, peeled and diced potato and celery root and chopped mushrooms to the pan and let the veggies cook for 15 minutes, stirring from time to time.
• Once vegetables are almost cooked but still a bit raw and hard, add the mix from pan to the cooking lentils and stir all together.
• Let cook for another 10 minutes.
• Taste bits of potato and celery to make sure they are fully cooked. Cook a bit longer, if still a bit raw, till soft. Once ready, serve with chopped chives or green onions, also a pinch of nutritional yeast goes well here.
• Enjoy while still warm! Bon appetite!

WINTER VEGETABLE & LENTIL SOUP

Steps:

• Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
• Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
• Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

CREAMY CELERY ROOT SOUP

Steps:

• Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
• Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
• Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.