Soups discern in my kitchen year round. In addition to the comfort they offer on a cold winter's day, or remedy on warmer days, they're a great way to serve up a healthy and scrumptious dose of precious vegetable goodness. Extra produce that you could have handy wanting interest additionally may find the manner right into a pot of vegetable soup. Really soups are a blank canvas for the chef in you to explore.
One of the state-of-the-art soups to grace my desk become this wealthy and sturdy vegetable soup with roasted red pepper, tangy tomato and sensitive crimson lentils, with a subtle however not understated spiciness and an underlying sweetness from dates and zestiness from lime. The layering of flavors and textures is an enjoy as an entire, but every mouthful is barely exclusive making this soup all of the extra thrilling and pleasurable.
As with most soups, this one tastes even better the day after and it makes a massive pot, so there could be a few left for lunch or as accompaniment to the following day's dinner. Serve with crusty bread or, as I did, some quinoa flat breads with butter bean hummus and spicy avocado salsa. That recipe could be coming quickly to this space.
Other vegetable soups from Lisa's Vegetarian Kitchen you're sure to revel in:
Indian Curried Vegetable Soup
Spicy Curried Millet and Vegetable Soup
Beet, Lentil and Vegetable Soup
Thai Red Curry Vegetable Soup
On the top of the reading stack: Prashad Cookbook 
Audio Accompaniment: morning silence
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