LCD – All Recipes, Soup
2 brown onions peeled
1/2 bunch of fresh basil
1/4 bunch fresh coriander
1/2 bunch of flat-leaf parsley
1 large can V8 vegetable juice or 6 cups Vegetable Stock (page 97)
2 tablespoons soy sauce or gluten free soy sauce
2 vegetable stock cubes (free of MSG)
364 grams (13 ounces) canned or fresh tomatoes
1/2 cup brown lentils
1/2 cup pearl barley
4 bay leaves
2 garlic cloves
2 stalks celery with leaves finely chopped
2 carrots finely chopped
1/2 parsnip finely chopped
1 small turnip finely chopped
Freshly ground black pepper to taste
1 can red kidney beans (wash thoroughly)
(DF, NF, V)
Place the onions, basil, coriander and parsley in a food processor or blender and blend until finely chopped.
In a large soup pot place the vegetable stock or V8 juice, soy sauce and 1 cup hot water and stock cubes mixed with 1 cup warm water.
Stir and add the onion and herb mix from the blender.
Place the tomatoes in the food processor and blend, add to soup pot. Add the lentils, pearl barley and bay leaves.
Cover and cook on low heat. Pass the garlic through a garlic press and add to pot.
Chop finely the celery, carrots, parsnip and turnip and add them to the pot.
Cover and cook slowly for 80 minutes, stirring occasionally and season with black pepper if desired.
Add the kidney beans and cook for another 10 minutes.
Remove the bay leaves.