I wouldn’t believe it myself, but: Although none of the vegetables are roasted in this soup, it is aromatic and full of flavor. Crunchy oil and lemon at the end perfectly round off a quick, filling dish. Suitable for weekday lunch mains!
Ingredients for 4 as an appetizer | for 2-3 as a main dish
70-80 (view, professional).
stalks or celery
White pepper from the mill
For paprika and mint oil
dried spearmint (mint, Moroccan or spearmint, not peppermint)
Sweet paprika powder
Pul Biber (chili flakes or other chili)
Lemon (if available: Meyer lemon)
White bread (e.g. pita bread in the book on page 160, focaccia see variant in the book on page 91 or flatbread from a Turkish bakery)
- Peel and roughly chop the potatoes and carrots. Clean and chop the celery. Peel and roughly chop the onion and garlic.
- Add 1 liter of water, all vegetables, washed lentils, tomato puree and 1 teaspoon of salt to a not too shallow pot. Bring to a boil, stir and cook covered over low heat for about 20 minutes until all the vegetables are soft (then the lentils will fall apart). Mix occasionally in between.
- Blend well with a mixer, the soup should be smooth and creamy. If you prefer it a little thinner as a starter, add a little water (then boil again). Season to taste with salt and white pepper.
- In a very small pot, heat the oil on medium heat, add the mint, paprika and Pul Biber and stir-fry very briefly until the oil starts to smell. Remove from the heat immediately, otherwise the peppers will burn.
- Put the soup on a plate, drizzle liberally with pepper and mint oil, serve with lemon slices and white bread. Before eating, stir in the oil and sprinkle the soup liberally with lemon juice.
It is stored in the fridge for 3-4 days
The best of traditional plant-based cuisine from around the world
With photos by Vanessa Maas
192 pages | €28.00