Every now and again I get something right when I try something new. This soup just worked on my never-ending quest to find the right use for leftovers bits from other cooking. I hate wasting food, or components that could be food.
First off, I was making almond milk: Soak almonds over night. Rinse. Add half a cup of almonds to 2 cups of water in a blender. Kill with blender. Strain through muslin (old t-shirt works). Drink.
I had a load of almond pulp left over and I didn’t want to throw it out, so it became part of this soup as a thickening agent, I must say it worked.
Souper Soup Ingredients: 1 cup red lentils, 1 green bell pepper, 3 small parsinps, 2 small onions, vegan friendly stock cube, water, almond pulp, 2 tsp curry powder, 1 tsp hot chili powder, 5 tsp yellow mustard seeds, peanut oil.
Combine lentils and 3 cups of water in a saucepan, bring to boil, leave to simmer for 15mins. Add in diced pepper, parsnips and curry powder. Cover leave to simmer for 10mins more.
Chop onions as you like em, add peanut oil to heavy bottom pot with mustard seeds and chili powder. When seeds start to pop, add onions, fry for 2-3 mins. Boil kettle, add 1pint water to stock cube, add lenitls mix to onion pot, add stock, add almond pulp. Bring to quick boil, reduce to your taste of thickness.
Pure, tasty, vegan bliss.