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Sunday Soup


Here’s the perfect way to use up those vegetables languishing in your fridge. This soup is very versatile; you can use whatever vegetables you have on hand so long as you start with leeks or onions and a few garlic cloves. To make a vegetarian version, skip the sausages and add quinoa, beans, or lentils. This is your Sunday and your soup. Make it with what you have on hand, then serve with big pieces of toasted bread spread with good butter, and a hunk of Parmesan for grating.


Olive oil, for the pot
3 cooked sausages (vegan), sliced (optional)
3 leeks (white and green parts), chopped and rinsed thoroughly
2 small carrots, chopped (unpeeled if organic)
2 celery stalks, chopped
2 big handful of sturdy greens (kale, cabbage, or chard), chopped or torn
1.5 cups of chopped tomatoes, fresh or canned
4 (or more) garlic cloves, chopped
½ cup green (French) or brown lentils, rinsed
8 cups vegetable or chicken broth (organic if you can)
Vinegar, any type (optional)
Red Pepper flakes (optional)


Get out your big Sunday soup pot and heat it over medium-high heat, then drizzle in enough olive oil to cover the bottom of the pot. Throw in the sausage and cook until nice and browned. Transfer to a plate with a slotted spoon.

Add the leeks to the pot and cook, stirring, until they have softened a bit, 5 to 6 minutes. Add the carrots, celery, greens, tomatoes and garlic. Stir for a few minutes until all the vegetables have gotten acquainted and are starting to soften. Add the lentils, broth and sausages. Let your soup simmer for 30 minutes.

Taste and adjust seasonings – does it need salt, vinegar or hot red pepper flakes? Make it perfect for you.


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