
This recipe takes about 40 minutes to make and serves about 5-6 people.
I created a vegan ‘fish’ soup! And just look at this! Looks sooo good right?!
It is not super fishy though, those who don’t like fish will pretty sure still love this dish! I never liked fish soup either haha! And for some reason I came up with this idea and trust me with this one, it’s sooo good! It also makes a lot of soup, so either you can serve multiple people or eat a few times of it or even freeze some for another time.
Ingredients:
- 1/2 tbsp olive oil
- 1 red onion
- 1 thumb of ginger
- Spices: 2 bay leaves, 6 cloves, 1/2 tsp fennel seeds, 1/2 tsp coriander seeds, 1/2 tsp black pepper, a pinch of ground star anise
- 3/4 cup or 150g green lentils
- 1 sweet potato
- 2 carrots
- 600 ml passierte tomatoes
- 1,5 liter veggie stock
- 1/2 tbsp soy sauce
- 4-5 stalks of celery, including leaves
- 1 zucchini
- 2 tomatoes
- 1 sheet of nori
- 400g canned artichoke hearts
- 1 tbsp. capers + 1/2 tbsp. brine
- 1 tbsp. lemon zest of 1/2-1 organic clean lemon*
- 1/4 cup fresh/frozen dill* (or 2 tbsp. of dried dill)
- 2 tbsp. fresh/frozen or freeze dried chives
- 2-3 cloves garlic, crushed
- Juice of 1/2 lemon
Directions:
- Peel and dice the onion and ginger and add with the oil to a big soup pot. Grind the spices except for the bay leaves, in a mortar and pestle or use powders and add also to the onion and ginger.
Saute on medium high heat until fragrant and the onions become soft. - Meanwhile chop peel and chop the sweet potatoes and carrot. Add them along with the lentils, veggie broth, tomato passata and soy sauce to the pot and cook on medium high heat for about 25 minutes. Stir from time to time.
- Wash and chop the cellery, zucchini and tomatoes and add them to the soup. Cut 1 nori sheet in to confetti and add to the pot. I always jus fold it a few times and cut it in to small pieces with clean scissors above the pot. Stir it in.
- Take the artichoke hearts out of the brine and cut them in to ‘wedges/feathers’. Also take the capers out of the brine and chop them roughly.
- Zest the lemon and add the zest to the soup, together with the artichokes and capers and caper brine. Stir it in.
- Chop the dill & chives, crush the garlic, juice the lemon and add it to the soup a few minutes before the soup is done cooking. Stir well.
- Serve topped with some dill and some whole wheat bread on the side if you like. Enjoy!
*Tip for the lemon zest: I always take the zest from when I have organic lemons by just shaving/grating it off with a fine zest peeler/grater and store it in a little jar in the freezer. This way I have it always on hand when I need it and don’t have to use it at the moment I want only the lemon juice.
*Dill: I usually buy a bunch of fresh dill, wash it, chop it and freeze it in little containers. I usually store the finely chopped stems and the leaves separate. I mostly use the stems in soups and other cooking and the fine leaves raw in salads etc. Personally I also find the dill much more flavorful when I freeze fresh one myself, also it safes packaging if you can buy a bunch of dill without plastic packaging.
0 Comments