I couldn’t believe it myself: I didn’t add any vegetables to this soup, but it was fragrant and full-bodied. The crunchy oil and lemon on the tip are the perfect finishing touch to a quick and filling dish. Perfect for weekday lunchtime main menu!
Ingredients for 4 servings as an appetizer | 2-3 servings as a main course
stem or celeriac
white pepper from the factory
For paprika and mint oil
Dried spearmint (Nana, Moroccan or Spearmint not peppermint)
Sweet Paprika Powder
Pul Biber (chili flakes or other chili)
Other than that
Lemon (if available: Meyer Lemon)
White bread (e.g. pita bread from the book on page 160, the book variant focaccia on page 91, or flatbread from a Turkish bakery)
- Potatoes and carrots are peeled and coarsely diced. Wash celery thoroughly and chop coarsely. Peel the onion and garlic and chop both coarsely.
- In a saucepan that is not too shallow, place 1 liter of water, all vegetables, washed lentils, tomato paste and 1 tsp salt. When it comes to a boil, cook over low heat, stirring, until all vegetables are soft (the lentils will come off by then), about 20 minutes. Stir occasionally in the middle.
- Thoroughly puree in a blender, the soup should be soft and creamy. If you want the starter to be a little thinner, add a little more water (re-boil). Season with salt and white pepper.
- In a very small saucepan, heat the oil over medium heat, add the mint, paprika and grass beaver and fry very briefly until the oil starts to smell fragrant. Remove from heat immediately. Otherwise, the pepper will burn.
- Place the soup on a plate, drizzle generously with paprika mint oil, and serve with lemon slices and white bread. Before serving, stir the oil and drizzle the soup with plenty of lemon juice.
Store in refrigerator for 3-4 days
The world’s best traditional plant-based cuisine
Photo courtesy of Vanessa Maas
192 pages | € 28.00