I myself would not believe it, but: Although none of the vegetables are roasted in this soup, it tastes aromatic and full-bodied. The crunchy oil and lemon finally round out the quick filling dish perfectly. Suitable for weekday lunch main courses!
Ingredients for 4 as an appetizer | for 2-3 as a main dish
stems or celery
White pepper from the mill
For the pepper and menthol
dried menthol (dwarf, Moroccan or menthol, not peppermint)
Sweet pepper powder
Pul Biber (capsicum or other capsicum)
Lemon (if available: Meyer lemon)
White bread (eg pita bread in the book on p. 160, focaccia see variant in the book on p. 91 or flatbread from the Turkish bakery)
- Peel and roughly cut the potatoes and carrots. Clean and roughly chop the celery. Peel the onions and garlic and chop both roughly.
- In a saucepan that is not too shallow, add 1 liter of water, all the vegetables, washed lentils, tomato paste and 1 teaspoon of salt. Bring to a boil, stir and cook covered over low heat for about 20 minutes until all vegetables are tender (the lentils will crumble then). Move sometimes in between.
- Clean thoroughly with a blender, the soup should be smooth and creamy. If you prefer it a little thinner as a beginner, add some water (then boil it again). Season to taste with salt and white pepper.
- In a very small saucepan, heat the oil over medium heat, add the menthol, pepper and Pul Biber and roast very briefly, stirring, until the oil begins to smell fragrant. Remove from heat immediately, otherwise the peppers will burn.
- Dish the soup, pour generously with the paprika-mint oil, serve with lemon zest and white bread. Add the oil before eating and pour the soup with plenty of lemon juice.
Keep in the refrigerator for 3–4 days
The best of traditional plant-based cuisine from around the world
With photos by Vanessa Maas
192 pages | € 28.00