Red Lentil Cream Soup
1 medium onion (about 150g)
1 medium size (90g) carrot
1 parsley root (90g), optional
100g celery root
1 red pepper (120g)
1 large tomato, peeled
2 tbsp (30ml) olive oil
heat oil over medium heat
onion
3 cloves garlic (8g), minced
carrot
celery
parsley
red pepper
saute for about 5 minutes
½ tsp (2g) paprika
1/2 tsp (1g) ground cumin
add the tomato
stir to combine
200g red lentils, rinsed and drained
1 - 1.25l homemade vegetable stock
bring to boil
reduce heat
1 bay leaf
fresh or dry mint
fresh basil
1 red or green chili pepper
cover and simmer until lentils are very tender to bite
add more salt
puree with a vertical blender or blender until smooth
strain it through a sieve if desired
freshly ground black pepper
cream
chili flakes
chopped basil
serve with cheese toasts