Winter - so it must be soup! Vegan soup

Yellow Lentil Soup with a Twist from Five Seasons in the Kitchen

500 gr. yellow lentils

1 onion

2 leeks

2 yellow bell peppers

1 medium? cauliflower

2 fennel

1 Tbs. olive oil 1 tsp. turmeric

1 tsp. caraway seeds

1 fresh red chili pepper or 1 tsp. chili oil

pinch “4 seasons” pepper

1 Tbs. coarse Atlantic sea salt

5 liters water

Garnish

1 package mung bean sprouts

juice from 1 lemon

1 Tbs. ground hyssop

Soak lentils overnight. Rinse until water runs clear. Rinse all vegetables thoroughly and dice. Stir-fry vegetables in a soup pot with olive oil for a few minutes. Add spices and stir-fry for 2-3 minutes. Add lentils and water. Bring to the boil. Reduce heat and cook for 30 minutes. Using a hand blender or food processor, blend until smooth and fully combined. Garnish with sprouts, hyssop and a drop of lemon juice.