Rustic Tarts With Zucchini & Eggplant
Rustic Tarts With Zucchini & Eggplant could be just the dairy free, lacto ovo vegetarian, and vegan
Rustic vegetable soup
Ingredients
- 1 tbsp rapeseed oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 50g dried red lentils
- 1½ l boiling vegetable bouillon (we used Marigold)
- 2 tbsp tomato purée
- 1 tbsp chopped fresh thyme
- 1 leek, finely sliced
- 175g bite-sized cauliflower florets
- 1 courgette, chopped
- 3 garlic cloves, finely chopped
- ½ large Savoy cabbage, stalks removed and leaves chopped
- 1 tbsp basil, chopped
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: soup
Cuisine
- american
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