Carrot and parsnip soup

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2 soup spoons olive oil;
1 onion;
2 medium parsnips;
2 medium

Carrots; 2 medium sweet potatoes; 110 g red lentils; 1 medium ripe tomato; 900 ml of water; 2 bay leaves; 1 mint and thyme bunch; vatel’s iodised sea salt

Pour all ingredients, except the olive oil, into a saucepan and bring to a boil.

Let the vegetables cook for 25 minutes. Remove bay leaves, mint and thyme.

Add the oil and mash.

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