Rustic vegetable soup

INGREDIENTS

• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp canola oil
• 1 onion
• 2 carrots
• 2 celery sticks
• 1¾ oz red lentils
• 6 cups vegetable broth
• 2 tbsp tomato purée
• 1 tbsp thyme leaves
• 1 leek
• 6 oz cauliflower
• 1 zucchini
• 3 cloves of garlic
• 1 half savoy cabbage
• 1 tbsp basil

TOOLS

• 1 knife
• 1 pan
• 1 spoon
• 1 lid
• 4 bowls

Peel and slice the onion. Then, chop carrots, celery sticks, thyme leaves, leeks, zucchini, basil, garlic, and savoy cabbage leaves.

Warm canola oil in a pan. Add onions and stir with a spoon. Cook for 4 minutes, then stir in carrots and celery sticks. Cook for 4 minutes, then add red lentils, vegetable broth, tomato puree, and thyme leaves. Next, add cauliflower, leeks, and garlic. Cover the pan with a lid and cook for 15 minutes, then remove the lid. Finally, stir in savoy cabbage, basil, 1 tsp of salt, and 1 tsp of black pepper. Cook the mixture for 5 more minutes.

Divide rustic vegetable soup into bowls.

It’s ready to be served !