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Rosemary Red Soup
This soup is a gorgeous red color with a deep, satisfying taste to match.
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Prep Time 10 minutes
Cook Time 40 minutes, or 15 minutes in a pressure cooker
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes, or 15 minutes in a pressure cooker
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oil in a soup pot; add onion and saute until soft. Add carrots and beets; saute a few minutes more.
  2. Finely chop rosemary and oregano leaves, if using fresh herbs.
  3. Wash and drain lentils. Add herbs, bay leaves, lentils, and water or stock to onion mix. Bring to a boil, then lower heat and simmer 40 minutes.
  4. Remove bay leaves. Puree soup in a blender or food processor, or with an immersion blender (optional).
  5. Add dark greens and allow to wilt (optional). Gently reheat before serving.
Optional Pressure Cooking Method:
  1. In a 6 or 8 quart pressure cooker with lid removed, saute onions, carrots, and beets in olive oil for about 10 minutes.
  2. Add rosemary, oregano, and lentils and saute for 2 more minutes.
  3. Add the bay leaves, 6 cups water or broth, salt and pepper. Secure lid on pan. Bring heat to high. When cooker has reached pressure, lower heat to medium and cook for 8 to 10 minutes. Remove from heat and release pressure. Stir soup and remove bay leaves.
  4. Puree soup in blender or with an immersion blender (optional).
  5. Stir in chopped greens. Allow greens to wilt for 2 to 5 minutes. Serve immediately.
Recipe Notes

Recipe from Cynthia Lair's Feeding the Whole Family.


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