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Veggie-Filled Laager Rooibos Lentil Soup

2 TBSP Olive oil
1 cup  Carrots, julienned 
1 cup  Celery, diced 
3/4 cup  Shallots, chopped
2 TBSP  Garlic, minced (approx. 6 cloves) 
1 TBSP  Fresh chilli, chopped
8 cups  Laager Rooibos tea, strongly brewed
2 TBSP  Mixed herbs 
Pinch  Salt and pepper 
¼ tsp  Paprika 
1 sprig  Rosemary 
2 TBSP   Red wine vinegar
½ cup  Green split peas 
1 cup  Green lentils 
½ cup  Yellow split peas 
2 cups  Butternut, cubed 
1 cup  Sweet potatoes, cubed 
1 cup  Celery root, cubed
¼ cup  Olive oil 
1 cup  Spinach, chopped 
¼ cup  Parsley, fresh 
¼ cup  Parmesan cheese 

 

METHOD:

  • Heat oil in a large pot over medium heat.
  • Add celery, onion, carrots, chillies, garlic and ginger, then sauté for 1 minute.
  • Pour in the brewed Laager Rooibos tea and bring to a simmer.
  • Add herbs, seasoning, paprika, rosemary, vinegar, peas and lentils, then reduce heat.
  • Simmer for 30 minutes until the peas and lentils are tender.
  • Add butternut, sweet potatoes and celery and simmer for another 30 minutes.
  • Add more tea or veggie stock if more liquid is needed.
  • Decant 4 cups of soup from the pot and place in a blender with a ¼ cup of olive oil, then blend until smooth.
  • Pour back into the pot and stir.
  • Add chopped spinach, parsley and parmesan and simmer for another 5 minutes.


Serve hot.

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50%;\"\u003ePaprika \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e1 sprig\u003cspan\u003e \u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eRosemary \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e2 TBSP\u003cspan\u003e \u003c\/span\u003e \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eRed wine vinegar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e½ cup\u003cspan\u003e \u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eGreen split peas \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e1 cup \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eGreen lentils \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e½ cup \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eYellow split peas \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e2 cups \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eButternut, cubed \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e1 cup \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eSweet potatoes, cubed \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e1 cup \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eCelery root, cubed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e¼ cup\u003cspan\u003e \u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eOlive oil \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e1 cup \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eSpinach, chopped \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e¼ cup \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eParsley, fresh \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e¼ cup \u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003eParmesan cheese \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMETHOD:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat oil in a large pot over medium heat.\u003c\/li\u003e\n\u003cli\u003eAdd celery, onion, carrots, chillies, garlic and ginger, then sauté for 1 minute.\u003c\/li\u003e\n\u003cli\u003ePour in the brewed Laager Rooibos tea and bring to a simmer.\u003c\/li\u003e\n\u003cli\u003eAdd herbs, seasoning, paprika, rosemary, vinegar, peas and lentils, then reduce heat.\u003c\/li\u003e\n\u003cli\u003eSimmer for 30 minutes until the peas and lentils are tender.\u003c\/li\u003e\n\u003cli\u003eAdd butternut, sweet potatoes and celery and simmer for another 30 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd more tea or veggie stock if more liquid is needed.\u003c\/li\u003e\n\u003cli\u003eDecant 4 cups of soup from the pot and place in a blender with a ¼ cup of olive oil, then blend until smooth.\u003c\/li\u003e\n\u003cli\u003ePour back into the pot and stir.\u003c\/li\u003e\n\u003cli\u003eAdd chopped spinach, parsley and parmesan and simmer for another 5 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eServe hot.\u003c\/p\u003e","blog_id":46179516525,"author":"Candice Sessions","user_id":36221059181,"published_at":"2020-08-17T12:06:00+02:00","updated_at":"2020-09-15T10:34:09+02:00","summary_html":"","template_suffix":"","handle":"veggie-filled-laager-rooibos-lentil-soup","tags":"Twins Recipes","image":{"created_at":"2020-09-15T10:25:03+02:00","alt":"","width":1200,"height":627,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/New.jpg?v=1600158303"}} articles/New.jpg