DID YOU KNOW that I don't know why I just told you those random facts? Anyway, here is some soup I made last night! Proven to settle upset tummies, finish cooking in less than 30 minutes, and pair SO WELL with sourdough bread :)
Makes... a lot
2 cloves garlic, minced
1/2 yellow onion, chopped*
2 tbsp. tomato puree
3 large carrots, sliced into thin rounds
1 medium zucchini, chopped into quarters
1 1/2 cups chopped kale
4 cups vegetable stock
2 cups water
1 1/2 cups salsa
3 cups cooked lentils
Cilantro, for topping
Optional add-ins: vegan cheese, tortilla strips, pasta
- Heat a large dutch oven over medium heat and toss in the garlic and onion. Slowly pour in water by the tablespoon to prevent sticking.
- When the garlic and onion have browned, toss the tomato puree, carrots, zucchini, and kale in. Stir and slowly add more water as needed. Cover and cook until the veggies are softened, about three or four minutes.
- Slowly pour in the vegetable stock, water, and salsa. Finally, add in the lentils and stir to combine. Cover and bring to boil for five minutes, then reduce to a simmer.
- Serve with optional add-ins and cilantro. Enjoy!