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Light vegetable soup

/ 5
  • 4 portions
  • 30 minutes
  • Gluten free

Ingredients

  • broccoli 1/2
  • brussels sprouts 10
  • cauliflower 1/2
  • chard leaves 3
  • ghee (clarified butter) 1 tbsp
  • leek 1/2
  • parsley to taste
  • pepper to taste
  • red lentils 4 tbsp
  • salt to taste
  • vegetable stock 800 ml
Gluten free

Method

Wash the vegetables. Cut the cauliflower and broccoli into florets. Remove the outer layers from the sprouts and slice the leek. Remove the stem from the chard and chop it into small pieces. Put the leaves aside to be added later. Heat up the ghee in a pan and briefly sautée the vegetables. Pour in the stock, season with salt and pepper and cook for 10 minutes. Add the rinsed lentils, thinly sliced chard leaves and cook for another 10 minutes. To finish, sprinkle the soup with chopped parsley.

Wishing you an enjoyable meal – the KetoDiet team.

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