Sometimes you just have to use what you have. This has been especially true while living in quarantine. Today, I wanted to make some soup. We were lucky to get a big box of veggies from a local restaurant doing grocery take out this week, but I didn’t know what we would have. So today, I threw it all together and made a delicious soup! Feel free to mix and match with what you have, but here is how I did it. Makes 6-8 servings
4 carrots, chopped
1 head of broccoli, cut into small florets
3 cloves of garlic
leftover celery pulp from a whole head of celery
1 cup of dry lentils
Enough water to substantially cover all the veggies
butter, to serve
- Prepare and throw all your veggies into a pot. I use my 5.5 quart Le Creuset, my favorite kitchen investment. Add the lentils.
- Add enough water to cover the veggies substantially. The water will obviously boil down, so you want enough to have a broth-y soup. Too little water will yield more of a stew.
- Add in your seasoning. I went heavy on salt and pepper, too.
- Bring to a boil, then simmer the soup for an hour or so, until veggies are soft and lentils are cooked.
- Top with butter or olive oil to serve. I love adding fats at the END to keep the flavor.