CVIII: Soups

Lentil and Cilantro Soup

1 T peanut oil
1/2 c minced red onion
1 garlic clove, minced
2 1/4 c vegetable stock
1/2 c brown or puy lentils
1 c carrot, peeled and chopped
1 t sea salt
black pepper
2 T fresh cilantro, minced
1 T plain low-fat yogurt

Heat the oil in a saucepan and saute the onion until soft. Add the stock, lentils, and carrot and bring to a simmer.
Cook for 30 minutes or until the lentils are tender.
Add seasoning to taste and stir in the cilantro and the yogurt.

Spinach, parsley and garlic soup

1 T olive oil
1/2 c onion, minced
3 garlic cloves, minced
1 c leek, thinly sliced
6 T celery, chopped
2 c baby spinach leaves
large handful of chopped fresh flat-leaf parsley
1 3/4 c vegetable stock
sea salt and black pepper
1 T grated parmesan

Heat the oil in a saucepan and saute the onion, garlic, leek and celery until softened. Add the spinach, parsley, stock and seasoning, then simmer for a few minutes.
Puree the soup using a blender or food processor. Adjust the seasoning.
Reheat and serve with the Parmesan sprinkled over.

Both recipes from The Food Bible by Judith Wills