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March 19, 2011

Vegan, dairy free, Lentil Carrot Soup with Apple Almond Crumble

Lentil Carrot Soup
150g onion, finely diced
300g carrots, finely diced
150g red lentils
1 cube vegetable bullion
2 tsk fresh mint
2 spk apple cider vinegar
salt/cayenne pepper
1 L water

1. Bring first three ingredients to a boil and cook over medium for 20 minutes or so
2. Add last three ingredients and simmer for another 10 minutes
3. Remove from heat and, with a kitchen aid mixer, puree ingredients will smooth.
4. Top with apple almond crumble, recipe follows below

Apple Almond Crumble
70 g almonds, briefly chopped
3 spk fresh parsley
1 large sweet apple, finely diced
2 small cloves garlic, finely diced
1 spk olive oil
1 tsk fresh mint

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