Fresh recipes - Soups
Spring soup with veggies, mushrooms and red lentils
This spring soup has a very delicate, less distinctive taste. It will pleasantly warm you so it´s good for early spring, when it is still cold outside.
Dice the mushrooms, approx
Start toasting them in a pot with ghee
Grate coarsely and right into the pot carrots and parsley
Toast for about another three minutes, stirring occasionally.
Add washed red lentils, bay leaves, lightly season with pepper and pour broth in the pot
When lentils are ready, remove from fire.
Let soup cool slightly, chop wild garlic in the soup and season with white miso.