VEGAN SOUP | Easy + Delicious | WFPB



Here’s a tremendous easy recipe for one among my favorite meals. This entire meals plant based mostly soup is ideal for chilly winter days. I wish to make a giant pot and eat it over a few days. I particularly adore it served it with a scorching baked potato on the aspect.

INGREDIENTS:
– 1 onion
– 1 pink capsicum (bell pepper)
– 2 cups kale
– ¼ cup dry pink lentils
– ¼ cup dry quinoa
– 2 tomatoes
– 2 cups celery
– 2 cups carrot
– 2 cloves garlic

METHOD:
– Peel and cube greens
– Sauté onion and garlic till onion softens
– Add carrot and celery and sauté for a number of extra minutes
– Add remaining greens and canopy with water
– Add lentils and quinoa
– Add most well-liked seasonings. I used chilli flakes and combined Italian herbs however you’ll be able to add any herbs and spices you want.

**NOTE** The flavour of this soup relies upon largely on the standard of greens used. In case your soup will not be selecting up the flavours of the greens as a lot as you prefer to, you’ll be able to add some vegetable inventory or salt to style.

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