this soup : delicious and filling. perfect now that night is coming on earlier and earlier...hooray!
ingredients:
1 cup bob's vegi soup mix {can substitute 1/2 cup lentils + 1/2 cup rice}
3 cups water
1 small white onion, chopped
2 potatoes, chopped
1 zucchini, chopped
olive oil, for drizzling
1 tsp thyme
1 tsp oregano
1 tsp rosemary
3 cups vegetable broth
2 tsp salt
the quick how-to:
bring 1 cup of vegi soup mix to a boil, and then simmer until the soup mix has absorbed all the water.
while you are cooking the soup mix, bake the chopped onion, potatoes, & zucchini with the spices and drizzle with some olive oil in a baking dish covered with tin foil for about 30-35 minutes at 400 degrees.
when vegi soup mix has absorbed the water add 3 cups of vegetable broth and the veggies that you've just baked and the 2 tsp salt. stir it all together.
serve with fresh homemade bread and ghee. will satisfy your savory fall palate for sure.
ingredients:
1 cup bob's vegi soup mix {can substitute 1/2 cup lentils + 1/2 cup rice}
3 cups water
1 small white onion, chopped
2 potatoes, chopped
1 zucchini, chopped
olive oil, for drizzling
1 tsp thyme
1 tsp oregano
1 tsp rosemary
3 cups vegetable broth
2 tsp salt
the quick how-to:
bring 1 cup of vegi soup mix to a boil, and then simmer until the soup mix has absorbed all the water.
while you are cooking the soup mix, bake the chopped onion, potatoes, & zucchini with the spices and drizzle with some olive oil in a baking dish covered with tin foil for about 30-35 minutes at 400 degrees.
when vegi soup mix has absorbed the water add 3 cups of vegetable broth and the veggies that you've just baked and the 2 tsp salt. stir it all together.
serve with fresh homemade bread and ghee. will satisfy your savory fall palate for sure.
1 comments:
Yum...looks deelish! I made lentil soup for dinner the other night with those tiny, blue French lentils, lots of veggies and tomato sauce. Will try this one you posted 'cause I LOVE lentils!
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