inspired by the lovely pip, i made a hearty minty soup! her’s was from the handy vegan on a shoestring, a book i don’t personally own but have perused on a few occasions.
luckily i had a huge bunch of garden fresh mint. alas, i was sorely lacking in other ingredients. instead of chickpeas i used black dahl lentils which had been soaking overnight, i had no mushies, and the only greens in the fridge were a couple of bok choy bulbs.
despite this, it turned out fabulously (although a little salty says steph). the kick of lime really set it off for me. lime and mint are just natural friends!
minty winter warmer
- one onion, diced
- 6 cloves of garlic, chopped
- 2 cups soaked black lentils, rinsed
- 3 medium potatoes, cubed
- two bok choy bulbs, thinly sliced
- one lemon or lime
- half cup chopped mint
- teaspoon of cumin (maybe more?)
- 4 cups vegetable stock
this is so simple to make! saute the onions, throw in the garlic and cumin. add in the bok choy and lentils, and stir the flavours through.
pour in the veggie stock, the potatoes, and chopped mint. bring to the boil, then simmer for a half hour or so (until the taters and lentils are nicely mushy). when it’s cooked through to your satisfaction, stir in the juice on the lemon / lime and allow to sit for 5 minutes.
[this is a good juncture at which to warm some bread.]
voila! tuck in!
as a side note, all this miserable weather is a fabulous excuse to rug-up inside and cook, cook, cook!
upon re-reading pip’s post, it seems i left out the vital “creaminess/cheesyness” of nutritional yeast flakes! argh! was still tasty!