|We went over to our friend's house for dinner and while the kids were playing Nicole and I made soup. |
This is her recipe. I snapped a few shots to post here for you!
You will need:
|Three stocks of celery, three medium sized carrots, half a head of cauliflower,|
four small potatoes, an onion, a large handful of green beans and about a cup of peas.
|A good sprinkle of your favorite spices, we used parsley, rosemary, thyme, sage and marjoram.|
|Two vegetable bouillon cubes, salt, pepper, and enough oil to cover your soup pot.|
|A large handful of red and green lentils.|
|Cut up the carrots, onions and potatoes into small pieces.|
|Over medium-low heat, cover the base of the soup pot in oil, and add the onions, carrots, potatoes, |
and cook until onions are almost transparent.
|Cut up the cauliflower and celery and add to the pot.|
|Give it a good stir.|
|Sprinkle a good dash of your spices, salt and pepper.|
|Give it another good stir. Lower heat untill you add the water.|
|In a glass measuring cup, pour some boiled water over the bouillon cubes.|
|Once the bouillons are dissolved add the mixture to the pot.|
|We added about eight cups of water, just a little more than twice as much water as there are vegetables.|
Raise the heat to medium-high and bring to a light boil.
|Add the lentils, these cook fast enough that you don't need to pre-soak or pre-boil them!|
|Add the green beans, cauliflower and peas.|
|For the dumplings you will need; soy milk, flower, salt and baking powder.|
|When the potatoes are almost soft, the soup is nearly finished cooking,|
pinch small amounts of the dough and roll into balls and drop into the soup.
|Cook for at least ten minutes!|
|This really was the best soup I've had in along time, I hope you enjoy it as much as we did!|