THE VEGETABLE SOUP YOU WANT TO EAT

Name: THE VEGETABLE SOUP YOU WANT TO EAT
Total time: 60 min
Ingredients: 2 Tbsp olive oil; 1 yellow onion, finely diced; 1 jalapeño, minced; 2 carrots, diced into 1/2 cubes; 1 leek, halved, thinly sliced; 2 stalks celery, peeled diced; 2 tsp kosher salt; 2 Tbsp tomato paste; 3 Tbsp chicken soup mix; 1 heaping Tbsp granulated onion; 1 Tbsp paprika; 1 lemon, halved; 1/2 cup dry white wine; 1 cup red lentils; 1 (600g) bag frozen cauliflower (I removed steams and cut large florets in half); 1 cup frozen chickpeas; 1 can great norther white beans, rinsed and drained; 1 cup herbs (I used parsley + cilantro); 10 cups stock (I use 2&1/2 boxes of the no-chicken stock)

Recipe
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INGREDIENTS:

2 Tbsp olive oil
1 yellow onion, finely diced
1 jalapeño, minced
2 carrots, diced into 1/2 cubes
1 leek, halved, thinly sliced
2 stalks celery, peeled diced
2 tsp kosher salt
2 Tbsp tomato paste
3 Tbsp chicken soup mix
1 heaping Tbsp granulated onion
1 Tbsp paprika
1 lemon, halved
1/2 cup dry white wine
1 cup red lentils
1 (600g) bag frozen cauliflower (I removed steams and cut large florets in half)
1 cup frozen chickpeas
1 can great norther white beans, rinsed and drained
1 cup herbs (I used parsley + cilantro)
10 cups stock (I use 2&1/2 boxes of the no-chicken stock)

Cooking steps

Step 1

Heat a large pot over medium high heat. Add oil, onion, jalapeño, leek, carrot, celery and 2 tsp kosher salt. Mix. Cook for 15 minutes stirring often. Once veg have softened add in tomato paste and spices and mix for 1 minute so spices can release their flavor! Squeeze the lemon halves right into the pot and pour in wine. Cook for 2 minutes then add in lentils. Mix to coat. Add in cauliflower, chickpeas, beans, 10 cups of vegetable stock and herbs. Mix. Bring soup to a boil then lower heat to a gentle simmer, cover and allow the soup to cook for 2 hours. The lentil will break down and thicken the soup and it will smell and taste so delicious! Serve hot and enjoy!