Soups, stews, and chilis are also great to prepare ahead on the weekend or leave in the crockpot for a quick supper or lunch leftovers. My husband often likes pureed textures, which can help you 'hide' some vegetables from your picky eaters if needed. I also just realized this is a green and white soup, so it can be eaten while watching the Roughriders too!
Lentil Potato Spinach Soup
Source: Pulse Canada
Makes 2.25 L (~ 5 servings)
30 ml (2 tbsp) vegetable/canola oil
2 cloves garlic, minced
2 medium onions, chopped
1.5 L (6 cups) reduced sodium vegetable or chicken broth
125 ml (1/4 cup) chopped fresh parsley
1 L (4 cups) chopped fresh spinach
2 medium potatoes, cubed
salt and pepper to taste
50 ml (1/4 cup) fresh lemon juice
- Cover lentils with water in a medium saucepan. Bring to boil and reduce to simmer, covered for 20-30 minutes. Set aside. Drain liquids.
- Sauté garlic and onions with oil in a large saucepan until browned. Add vegetable (or chicken) broth, lentils and remaining ingredients except lemon juice.
- Cook mixture for about 1 hour until lentils and potatoes are tender. Add lemon juice just before serving.
What do you eat to be warm and cozy?
Steph Langdon, RD
something nutrishus counselling & coaching