Community Green Soup

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.
  • 1 box courgettes
  • 1 box leeks
  • 6 large potatoes – peeled and diced
  • 5 large onions
  • 2 aluminum jugs of red lentils
  • 3 tbsp cumin
  • 4 tbsp basil
  • 5 tbsp veg. stock powder & Water
  • Pepper and salt
  • ½ cup lemon juice
  1. Wash and then chop all the vegetables roughly.
  2. Fry onions in olive oil until transparent, then add other vegetables and garlic.
  3. Stir fry for 5 minutes without browning. Add cumin and basil, red lentils, the veg. stock powder and the water (2 inches below rivets of soup pot).
  4. Cover and bring to boil – stir from time to time. Once boiling, leave to simmer for 20 minutes on a medium heat until the lentils are soft.
  5. Blend to a smooth soup, season with 1 level tbsp cracked pepper and 1 dessertspoon of salt and the lemon juice.
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