Kitchen Sink Soup (or All About the Vegetables)

Saturday, March 23, 2013

We had some leftover leeks from cooking paella earlier in the week.  Trying to keep work day cooking to a minimum, we decided to make a soup.  I call it 'Kitchen Sink Soup' because I used what I can in the freezer and cupboard (although I did have to buy the sweet potatoes).  It is really just a vegetable soup but that is ok because veggies are good for you!  Feel free to substitute what you have on hand or adjust quantities based on your taste.

20g butter
1 purple onion, diced
2 leeks, diced
4 small-medium sweet potatoes, in 1 cm cubes
1L water
2 vegetable stock cubes
1/2 cup green lentils
4 medium carrots, diced
4 bay leaves
1/2 cup frozen sweet corn kernels (but I am sure tinned or fresh is fine too)
Salt and pepper to taste

1.  Melt butter in a large pot that will hold all the soup.

2.  Add onions and leeks.  Sweat for 5-10 minutes.

3.  Add potatoes.  Cook for 3-5 minutes.

4.  Add water, vegetable cubes, and bay leaves.   Cover and bring to boil.

5.  I cooked the lentils (after rinsing) in a small separate pot for 15 minutes.  It might be ok to cook in the soup itself.  It will probably make the lentil flavor stronger and no longer require the stock cubes.

6.  While main pot is boiling, chop carrots and add to main pot.

7.  Add corn, salt and pepper.

8.  Once lentils are done, drain and add to main pot.  Stir together.

9.  Serve and enjoy.

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