Food & Wine
Vegetable soup with gremolata
Winter is about snuggling up in a warm, fluffy blanket while on the couch.
This delicious soup will leave you feeling warm from the inside while treating your taste buds.
You will need:
• One tablespoon olive oil.
• Two carrots, peeled.
• Two celery sticks.
• One onion.
• One can of diced tomatoes.
• Two cups of vegetable stock.
• 200g brown lentils.
• 200g split green peas.
• Two zucchinis (baby marrows).
For the gremolata:
• Finely grated rind of two large lemons.
• Two garlic cloves, finely chopped.
• Half a cup fresh parsley.
What to do:
Heat the oil in a large saucepan over medium-high heat. Add the diced up carrots, celery and onion. Cook, stirring occasionally, for five minutes or until the vegetables begin to soften.
Add the lentils, peas, tomatoes and stock to the pan. Cover and bring to the boil. Reduce the heat to medium-low and remove the lid. Simmer for 25 minutes or until lentils and peas are soft. Add the zucchini for the last five minutes.
Blitz the gremolata ingredients together.
Enjoy this irresistible soup with a good sprinkling of gremolata.