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Superfood soup

Superfoods is a frequently discussed topic nowadays. Everyone who is at least a bit interested in healthier lifestyle heard about miraculous powers of goji berries, quinoa, maca or lucuma powders, and many others. For me, superfood is something that comes from my own garden. Even though I do not have a vegetable garden here in London, I always prefer local and seasonal produce – my personal superfoods. Well, this soup utilises everything that is in season now and creates a beautiful and flavourful meal for colder autumn evenings. The main ingredient is root vegetables, such as beetroot, carrot, parsnip, and celery.

Last time when I returned from visiting my parents I brought something very special: home-grown vegetables. I was raised to appreciate all the food you can get from your own garden, knowing exactly where and how it was grown and that it contained no chemicals. So this recipe is in tribute to all the delicious fruits, vegetables, pulses, and grains that we all can grow at home :). Super simple and delicious soup with a beautiful colour.

Ingredients:

  • 1 small beetroot
  • 3-4 medium carrots
  • 1-2 medium parsnips
  • 1/2 celery root, or 2 stalks of celery
  • 1-2 big onions
  • 2 big potatoes
  • 6 medium tomatoes
  • 1 cup of red lentils, washed and drained
  • herbs (any combination of thyme, rosemary, marjoram, basil, parsley), salt, pepper
  1. Prepare a big pot with at least 1 – 1,5 litre of water or vegetable broth. Chop beetroot as well as onions and add to the pot, cooking for around 10 minutes before you add chopped celery root, carrots, parsnips, and potatoes.
  2. When the vegetable is almost ready, add chopped tomatoes and cook for another 5 minutes.
  3. Add all the herbs, salt, and pepper to taste.
  4. Blend everything with a hand blender until smooth. Add more water if needed – keep in mind the soup should not be too thick at this stage, you will be adding lentils that expand and create a really thick result.
  5. Add the lentils and cook the soup until the lentils are tender. This should not take more than 10-15 minutes if you use red lentils – they will cook in no time.

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