Greek Fakes Soupa - lentil and summer veggie soup 🌱
Greek Fakes Soupa - lentil and summer veggie soup 🌱

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, greek fakes soupa - lentil and summer veggie soup 🌱. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Greek Fakes Soupa - lentil and summer veggie soup 🌱 is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Greek Fakes Soupa - lentil and summer veggie soup 🌱 is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook greek fakes soupa - lentil and summer veggie soup 🌱 using 20 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Greek Fakes Soupa - lentil and summer veggie soup 🌱:
  1. Make ready 1 carrot
  2. Get 1 stem celery
  3. Get 1 courgette
  4. Prepare 1 or more pepper (any colour)
  5. Prepare 1 onion
  6. Prepare 1 bay leaf
  7. Get 1 sprig rosemary
  8. Take 1 spring Thyme
  9. Prepare 2 cloves garlic
  10. Make ready 1 handful spinach
  11. Get 2 cloves garlic
  12. Take 1-2 tomato - grated
  13. Make ready 1 cup cooked brown or green lentils
  14. Prepare Olive oil
  15. Get 1 crumble of vegan feta (optional)
  16. Prepare 1 splash red wine vinegar
  17. Get 1 splash vegan Worcestershire Sauce
  18. Take 3 cups water or veg stock
  19. Make ready 1 sprinkle of chopped parley and mint (add fresh at the end)
  20. Take 1 squeeze lemon
Steps to make Greek Fakes Soupa - lentil and summer veggie soup 🌱:
  1. Chop the onion and sauté in your soup pot on a low a little oil until soft and brown. Add the garlic (I slice but you may prefer to crush) and stir for a couple of minutes until translucent. Add the hard herbs and the celery.
  2. Chop the root veg and add to the pot. You can dice or keep them chunky, I make this both ways. Add the red wine vinegar and vegan Worstershire sauce and stir until the gain a little colour. Add the grated tomato and stir until thickened. Add the water or stick and simmer until the veg are starting to soften. Add the lentils and more stock if needed. Add the courgettes and when it’s almost cooked add the spinach.
  3. Serve and sprinkle with feta, a swirl of olive oil, a good squeeze of lemon and the chopped herbs or a few olives 🌿

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