Autumn starts when the soup is on the stove and my Leek, Lentil And Carrot Soup is a show stopper that is full of flavour. In this soup I puree part of the ingredients, but leave some chunky. This bumps it up to a whole other level in texture. The soup is silk, but has a bite. You can use this to entertain, but your family will keep asking for it.
The mild flavour of the fennel compliments the other ingredients. The aroma of the soup cooking adds to the theme of Fall and fills the house with such a warm sense. Fennel plays a medicinal role in many parts of the world. Anything that keeps us healthy and adds good flavour to dishes is definitely a plus.
Another one of my favourite leek soups on my blog : https://recipesatmytable.com/leek-potato-carrot-celery-and-spinach-soup/
INGREDIENTS for Leek, Lentil and Carrot Soup
- 1 tbsp olive oil
- 2 medium leeks, cut thingy
- 2 ribs celery, cut into small dice
- 1 medium onion diced
- 2 medium carrots diced into small cubes
- 1 large clove garlic sliced
- 1 tbsp tomato paste
- 4 cups vegetable or chicken broth
- 1 cup dried lentils (cook according to package directions)
- 1 1/2 tsp salt
- pepper
- fresh fennel fronds for dressing
- Greek yogurt, for serving
Process
Always rinse your lentils. I like using dried ones because they retain their shape. Precook your lentils in some vegetable or chicken broth. I follow the package directions. Also precook your carrots and set aside.
Put on a large saucepan on stove over medium heat and add the oil. Stir in the onion first to soften. Next add in garlic and cook for one minute. Add the tomato paste next. This method allows the paste to toast.
Go in with the leek, and celery and cook for about 10 minutes until the vegetable soften. Sprinkle in the the Once everything comes together, pour in the broth.
Bring everything to a boil. Lower the heat and cook for another ten minutes. Add in your salt and puree with an immersion blender. Add in your lentils and carrots. This gives a nice contrast and some texture to the soup.
Pour the soup into bowls and sprinkle with some fennel fronds and add a dollop of fresh yogurt.
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