Vegetable soup

Home Magazine
Prep Time: 00:15
Servings: 4
Cooking Time: 00:30
  • 6 - plum tomatoes, halved
  • 15ml - olive oil
  • 15ml - balsamic vinegar
  • 250ml - red lentils, rinsed
  • 3cloves - garlic, chopped
  • 3 - large leeks, chopped
  • 3 - long celery stalks
  • 3 - large carrots
  • - thyme, to taste
  • 1.5l - of homemade stock
Arrange the tomatoes on a baking tray, drizzle with oil and vinegar, season with salt and pepper and grill until the edges begin to colour.

Place the remaining ingredients in a large saucepan, bring to the boil and simmer over a moderate heat for 20 minutes or until the lentils are cooked and soft. Use a stick blender to liquidise the tomatoes and add this to the soup. You can now process some of the soup until you achieve the desired texture. Season to taste and serve piping hot.


We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24