SPC-Flakes Tuscan Peasant Soup
Ingredients
- 1 yellow onion, chopped
- 1–2 stalks of celery, diced
- 2 carrots, diced
- Olive oil
- 1 tbsp tomato purée
- 1–2 garlic cloves, chopped
- 1 pack of crushed tomatoes
- 6 dl water
- 1 stock cube (vegetable or chicken)
- 1 dl black lentils
- 100 g kale, stripped
- 120 g SPC-Flakes
- 30 g grated Parmesan
- Salt and black pepper
4 servings · One serving of soup contains approx. 30 g of SPC-Flakes
Instructions
Sauté the onion, carrots and celery in olive oil in a saucepan. Add the tomato purée and garlic and fry for about 1 minute. Add the crushed tomatoes and water and bring to the boil. Rinse the lentils well, add them to the soup and simmer for about 15 minutes. Add the SPC-Flakes and kale and simmer for another 5 minutes. Add more water if the soup gets too thick. Season with salt and pepper. Serve with finely grated Parmesan and a drizzle of extra olive oil.