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🍲 Creamy Lentil Potato Soup with Crispy Croutons

351 kcal · 30 min · 4 servings

Ingredients

• 3 Carrots
• 250 g Potatoes
• 2 tbsp Olive oil
• 100 g Red lentils
• 0.5 tsp Turmeric powder
• 1 l Vegetable broth
• 120 g Tomato paste (8 tbsp)
• Salt
• Pepper
• 120 g Heavy cream
• 2 slices Sourdough whole wheat bread (50 g each)
• 5 g Basil (1 handful)

Instructions

1. 1. Thoroughly wash the carrots and potatoes.
2. 2. Peel the carrots and potatoes.
3. 3. Dice the peeled vegetables into small cubes.
4. 4. Heat one tablespoon of oil in a large pot.
5. 5. Add the vegetable cubes to the pot.
6. 6. Sauté the vegetables over medium heat for 4 minutes.
7. 7. Add the lentils and turmeric to the pot.
8. 8. Fry the mixture for another 2 minutes.
9. 9. Pour the vegetable broth into the pot.
10. 10. Stir in the tomato paste.
11. 11. Season the soup with salt and pepper.
12. 12. Simmer the soup over low heat for about 15 minutes.
13. 13. Stir in 100 grams of cream.
14. 14. Blend the soup smooth with a hand blender.
15. 15. Cut the bread into small cubes.
16. 16. Heat the remaining oil in a frying pan.
17. 17. Add the bread cubes to the hot pan.
18. 18. Toast the bread cubes for 5 minutes over medium heat until golden brown.
19. 19. Wash the basil under running water.
20. 20. Shake the basil dry.
21. 21. Pick the basil leaves off the stems.
22. 22. Ladle the finished soup into bowls.
23. 23. Drizzle the soup with the remaining cream.
24. 24. Garnish the bowls with the crispy bread cubes.
25. 25. Sprinkle the fresh basil leaves on top.

Nutrition per serving

• kcal: 351
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 40 g