Recipe of Perfect Greek Fakes Soupa - lentil and summer veggie soup π±
by Ophelia Schmidt
Greek Fakes Soupa - lentil and summer veggie soup π±
Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, greek fakes soupa - lentil and summer veggie soup π±. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Greek Fakes Soupa - lentil and summer veggie soup π± is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Greek Fakes Soupa - lentil and summer veggie soup π± is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have greek fakes soupa - lentil and summer veggie soup π± using 20 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Greek Fakes Soupa - lentil and summer veggie soup π±:
Make ready 1 carrot
Prepare 1 stem celery
Make ready 1 courgette
Prepare 1 or more pepper (any colour)
Make ready 1 onion
Get 1 bay leaf
Make ready 1 sprig rosemary
Take 1 spring Thyme
Prepare 2 cloves garlic
Make ready 1 handful spinach
Make ready 2 cloves garlic
Take 1-2 tomato - grated
Make ready 1 cup cooked brown or green lentils
Prepare Olive oil
Take 1 crumble of vegan feta (optional)
Prepare 1 splash red wine vinegar
Prepare 1 splash vegan Worcestershire Sauce
Make ready 3 cups water or veg stock
Make ready 1 sprinkle of chopped parley and mint (add fresh at the end)
Make ready 1 squeeze lemon
Instructions to make Greek Fakes Soupa - lentil and summer veggie soup π±:
Chop the root veg and add to the pot. You can dice or keep them chunky, I make this both ways. Add the red wine vinegar and vegan Worstershire sauce and stir until the gain a little colour. Add the grated tomato and stir until thickened. Add the water or stick and simmer until the veg are starting to soften. Add the lentils and more stock if needed. Add the courgettes and when itβs almost cooked add the spinach.
Serve and sprinkle with feta, a swirl of olive oil, a good squeeze of lemon and the chopped herbs or a few olives πΏ
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