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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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As a child who hated veggies, my mother had to get creative. Here's one of my favourite soups, containing all of my least favourite veggies. For a vegetarian version, substitute vegetable cubes or stock for the ham stock. Ingredients:
8 cups water (approx.) |
1 cup red lentil |
1 onion |
3 -4 carrots |
1 small turnip |
12 brussels sprouts |
salt & pepper |
1 ham bone (or 6-8 stock cubes) |
Directions:
1. Make a stock by either simmering the ham bone in a covered pot for 30-40 min., or adding stock cubes to water and bringing to a simmer.
2. Cook lentils in stock for 30 minutes.
3. Cut vegetables into similar sized pieces (approx. 1 cubes). Add to stock and cook until tender.
4. Add salt and pepper.
5. Blend until smooth. (This step is actually optional - this was a broth soup with vegetable chunks in it original incarnation. My mother started blending it for me as a baby food, and when my dad told her he liked it better that way, she kept doing it. Good thing, because I would never have eaten it if I could see all the veggies!).
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