Greek Fakes Soupa - lentil and summer veggie soup 🌱
Greek Fakes Soupa - lentil and summer veggie soup 🌱

Hi, I’m Kate. Today, we’re going to prepare greek fakes soupa - lentil and summer veggie soup 🌱 recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Greek Fakes Soupa - lentil and summer veggie soup 🌱 Recipe

Greek Fakes Soupa - lentil and summer veggie soup 🌱 is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Greek Fakes Soupa - lentil and summer veggie soup 🌱 is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook greek fakes soupa - lentil and summer veggie soup 🌱 using 20 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Greek Fakes Soupa - lentil and summer veggie soup 🌱:

  1. Take 1 carrot
  2. Get 1 stem celery
  3. Get 1 courgette
  4. Prepare 1 or more pepper (any colour)
  5. Prepare 1 onion
  6. Make ready 1 bay leaf
  7. Prepare 1 sprig rosemary
  8. Make ready 1 spring Thyme
  9. Take 2 cloves garlic
  10. Take 1 handful spinach
  11. Make ready 2 cloves garlic
  12. Make ready 1-2 tomato - grated
  13. Prepare 1 cup cooked brown or green lentils
  14. Get Olive oil
  15. Prepare 1 cble of vegan feta (optional)
  16. Make ready 1 splash red vinegar
  17. Get 1 splash vegan Worcestershire Sauce
  18. Prepare 3 cups water or veg stock
  19. Make ready 1 sprinkle of chopped parley and mint (add fresh at the end)
  20. Take 1 squeeze lemon

Instructions to make Greek Fakes Soupa - lentil and summer veggie soup 🌱:

  1. Chop the onion and sauté in your soup pot on a low a little oil until soft and brown. Add the garlic (I slice but you may prefer to crush) and stir for a couple of minutes until translucent. Add the hard herbs and the celery.
  2. Chop the root veg and add to the pot. You can dice or keep them chunky, I make this both ways. Add the red 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 it’s almost cooked add the spinach.
  3. Serve and sprinkle with feta, a swirl of olive oil, a good squeeze of lemon and the chopped herbs or a few olives 🌿

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