Hearty lentil and girasoli soup
4
Easy
10 minutes
30-35 minutes
Lentils and barley simmer in a rich tomato and vegetable stock base to make this hearty, comforting soup. Butternut girasoli adds extra substance and a touch of sweetness, while grated dairy-free macadamia cheese brings a creamy, savoury finish. It’s a filling, veggie-packed dinner that’s completely dairy free and ideal for cooler evenings.
Ingredients
Method
- 600 g Woolworths lentil & barley soup mix
- 1 T Woolworths Mediterranean extra virgin olive oil
- 400 g Woolworths diced tomatoes
- 500 ml Woolworths fresh liquid vegetable stock
- Woolworths sea salt and black pepper, to taste
- 250 g Woolworths PlantLove™ butternut girasoli
- 80 g Woolworths PlantLove™ dairy-free macadamia nut-based hard cheese
Method
Ingredients
1. In a large saucepan, heat the olive oil over medium heat. Add the soup mix and sauté for 3–4 minutes until fragrant.
2. Stir in the diced tomatoes and vegetable stock. Bring to a boil, then reduce to a simmer.
3. Cook for 20–25 minutes or until the soup mix is tender.
4. Add the butternut girasoli and simmer for a further 5–7 minutes until cooked through.
5. Season to taste with sea salt and black pepper.
6. Serve hot, topped generously with grated dairy-free macadamia cheese.
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