Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 4.26 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 1/3 cups vegetable stock
- 300grams rhubarb, washed, chopped and leaves removed
- 400grams lentils, store bought tin, drained
- 2tablespoons olive oil
- 2 medium carrots, peeled and finely chopped
- 2 stalks celery, washed and finely chopped
- 1 medium red onion, peeled and diced
- 1tablespoons parsley, chopped
- 1/3 cup creme fraiche
- 1tablespoons ginger powder
Description
This tangy soup is a warm and comforting lunch option or appetiser.
Method
Step 1 of 3
Combine the creme fraiche with the ginger and put into the fridge. Fry all the vegetables in a pot with the olive oil on a medium heat for 5 minutes while stirring.
Step 2 of 3
Add the vegetable stock and cook for a further 10 minutes while stirring. Remove half of the contents into a separate bowl and blend using a hand blender until smooth.
Step 3 of 3
Place the blended soup back into the pot and allow to simmer for 15 more minutes while stirring occasionally. Serve the soup with the ginger creme fraiche drizzled on top and some chopped parsley to garnish.
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