By Blua | Digital health by Bupa
Published 2 December 2024
15m
25m
2
11
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Step 1:
Heat a large saucepan or stockpot over a medium heat. Add the olive oil then the leek, carrot, celery, zucchini, garlic and a good pinch of salt and pepper. Fry for about 5 to 7 minutes, or until the vegetables have softened.
Step 2:
Add the stock, lentils and silverbeet and stir well. Bring to the boil, then turn the heat down and place the lid on the pan. Simmer for around 10 minutes, or until the vegetables are cooked.
Step 3:
While the soup is cooking, prepare the garlic crostini. Turn your grill on to a medium-high heat. Cut the baguette in half lengthways and toast it, uncut side up, for a few minutes, or until beginning to turn golden.
Step 4:
Take the baguette out of the oven and drizzle a little extra virgin olive oil over the cut sides. Add a good pinch of sea salt, then rub with the garlic clove and place back under the grill, cut side facing up, to toast for a few minutes.
Step 5:
Once the soup is ready, turn off the heat and stir in the parsley.
Step 6:
Divide between 2 bowls and serve with the garlic crostini.
