I absolutely love soup and they're great for using up any leftover vegetables. This recipe is super easy and quick to make. The great thing about this soup is that it works perfect with just about any vegetables that you have on hand. So use whatever you have in your fridge.
All you need is:
5 cups of vegetable stock
1 leek cleaned and chopped
3 carrots peeled and chopped
2 celery stalks chopped
4 cups of kale
1 cup of lentils
2 cloves of garlic chopped
2 bay leaves
Salt & Pepper to taste
4-5 tbs of extra virgin olive oil
Preparation:
Heat a medium size pot over medium heat and add in celery, carrots, bay leaves, leeks and garlic. Cook for 4-5 minutes. Next add in lentils and and carefully pour in your vegetable stock. Let soup gently boil for about 5 minutes, then cover with a lid and reduce heat to low. Let soup simmer gently for about 30 minutes. Next remove the bay leaves and stir in kale. Add salt and peppert to taste and cover with lid for an additional 4-5 minutes until kale is wilted. That's it!
