Make a big ole batch, it freezes well. Except the potato croutons, make those babies fresh.
- 1 large onion, peeled and diced
- 2 sticks celery (leaves attached), diced
- 2 medium carrots, peeled and diced
- 3 cloves of garlic, crushed
- 1 large parsnip, peeled and cut into chunks (woody stem removed)
- 1 large cob of corn, kernels cut off
- 2 large potatoes, peeled and cut into chunks
- 1 head broccoli, chopped (including stem)
- 1 440g tin diced tomatoes
- 1 cup dry red lentils
- 1 small bunch kale, shredded, or a few handfuls of spinach
- 1/2 cup chopped parsley
- 1.5 litres (6 cups) vegetable stock, water, or water and veggie stock powder/cubes
- salt and pepper
For the croutons
- 2 large potatoes, peeled and diced into uniform pieces
- Olive oil
- In a large stock pot, sweat the onion, garlic, carrots and celery over medium-low heat until soft and starting to pick up some colour – about 15-20 minutes. I don’t tend to rush this step (as it intensifies the flavour) but you can if you like.
- Add all the veggies, tomatoes, lentils, and stock and bring to a boil. As soon as it boils, turn it down to a simmer and leave it to do its thing about an hour. Check the water level as it will depend on what the lentils are doing, you don’t want it to be too thick.
- After an hour, get in there with a potato masher and smoosh up some of the veggies, leaving others in chunks. Check the water level again, depending on how thick you want the soup.
- Immediately add the kale and chopped parsley and simmer really gently until kale is cooked but not yet at that grey-green state. Taste for seasoning. Pre-heat your oven to about 200C/390F.
- In a baking tray, toss the cubed potatoes with some olive oil and salt. Roast them for about 15-20 minutes, turning often to ensure most of the sides are crisping up.
- Serve the soup with a sprinkle of the roasted potato croutons and some extra parsley.