Succulent Soup
Curried Lentil Soup with Havarti
This delicious soup is a great way to serve up legumes to children who are picky eaters. Soup can also be served unblended.
Preparation Time:
10 Minutes
Ingredients:
| 2 tbsp | butter | 30 mL |
| 1 | onion, chopped | |
| 2 | stalks celery, minced | |
| 2 cups | peeled and finely diced carrots | 500 mL |
| 1 cup | peeled and finely diced potatoes | 250 mL |
| 1-1/2 cups | canned lentils, rinsed and drained | 375 mL |
| 2 cups | vegetable or chicken stock | 500 mL |
| 1 cup | milk | 250 mL |
| 2 tsp | curry paste or powder | 10 mL |
| salt and freshly ground pepper | ||
| 1/3 lb | plain or jalapeno-flavoured Canadian Havarti, cubed | 160 g |
| 2 tbsp | coarsely chopped fresh coriander | 30 mL |
Instructions:
In a large saucepan, melt butter over medium heat. Cook onion, celery, carrots and potatoes for 3 to 4 minutes.
Add lentil, stock, milk and curry. Salt and pepper to taste. Bring to a boil and simmer over low heat for 20 to 25 minutes or until vegetables are soft.
Puree soup in a blender or food processor. Adjust seasonings.
To serve, place cheese in each bowl of soup and garnish with coriander.
Note: As cheese is added just before serving, soup can be made ahead and reheated. Soup can also be frozen.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)