Ingredients
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1 Sweet potatoкрупный
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150 г Red lentils
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500 мл Tomato Passatapassata
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1 шт Onion
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1 ст л Tomato paste
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2 шт Celery rib
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2 зубчика Garlic
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3 ст л Extra Virgin olive oil
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1,5 л Vegetable stock
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to taste Salt
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1 шт Bay leaf
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1 чл Basilсушеный
Directions
This soup is delicious! It’s a kind of winter gazpacho, fresh, sour and sweet on one side, and creamy, full-flavored and warming on the other.
This soup is healthy and delicious!
Highly recommended!
Today's visits: 1.
Steps
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1
Done
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Dice the onion and celery into small cubes and sauté them in olive oil until soft. Add sliced garlic and sauté together for about a minute. Add tomato paste and sauté all together for a few minutes. |
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2
Done
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Peel the sweet potatoes and cut them into medium-sized cubes (1.5 cm). Add the sweet potatoes and pre-washed lentils to the onions and sauté all together for about 3 minutes. |
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3
Done
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Add passata, bay leaf and dried basil, fill with vegetable broth (or almond milk) so that the liquid covers vegetables + 2 cm. Mix it, bring to the boil and cook until the sweet potatoes are soft. Since the potatoes are cooked in a tomato sauce, it will take more time than usual, about 1 hour. Add broth as needed or as it boils off. |
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4
Done
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Grind finished soup into a paste with an immersion blender ( take out the bay leaf beforehand). Add the broth, if the soup is too thick and season it with salt to taste. |
