Soup of cauliflower, yellow lentils and buckwheat sprouts
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ingredients
150 g yellow lentils 2 pcs carrots 1 pcs smaller cauliflower 100 g peas pcs buckwheat sprouts pcs salt, fat and garlic and a pinch of ground cumin
progress
I’m writing about my tenth soup recipe and I realised that as many days, as many soups, this would be a topic for a book . We don’t even have to have a main dish at our house because we eat half gallons of soup and it’s really thick and in different textures. We try to eat as vegan as possible so that lactose and gluten don’t hinder good digestion. There’s quite a lot of those ingredients in other diets, so we make the soups quite often this dietary. Still, they taste delicious. This one is easier than simple. Full of precious and beneficial substances for the body. Protein, rutin, carotene, vitamin A, iron and, thanks to the peas, chlorophyll. If a smaller child will be eating the soup, leave out the buckwheat sprouts, they are said to make it harder for them to digest. Instead, add basil or fresh parsley, for example….ideme to recipe
1.
Fry lentils with garlic and cumin in fat, add finely chopped carrots and cover with water. Cook until soft and sometimes in between, before the carrots are really soft, add the chopped cauliflower.
2.
Drain, blend the peas with the buckwheat sprouts, add salt and if necessary, finish with the broth from the soup. I sometimes leave some of it unmixed and then mix it into the smooth cream to vary the texture of the dish as well.
3.
You can garnish the soup with kernels, season with sesame or other oil. Or add noodles or spinach gnocchi .) Enjoy.
4.
TIP: instead of cauliflower, you can also use kohlrabi. However, in that case, add it together with the carrots already in the cooking.
