Carrot and red lentil soup with kale chips and cheese scones

On cold days, there's nothing better than warming up with a hot soup. That's why food blogger Lena Fuchs (@mein_leckeres_leben) has combined carrots, red lentils and a few more delicious ingredients to create this creamy soup, which is topped with kale chips and served with cheese scones! A dish full of vitamins to support the body's own defences.

Carrot and red lentil soup with kale chips and cheese scones-Lena Fuchs-Mein Leckeres Leben

Ingredients (for 4-6 portions)

Soup

  • 6-8 large carrots
  • 1 small red onion
  • 1 apple
  • ¼ leek
  • 1 garlic clove
  • 150 g red lentils
  • ½ tsp turmeric
  • 2 cm piece of fresh ginger
  • 2 tbsp olive oil
  • 150-200 ml cream or coconut milk
  • 800-1000 ml vegetable stock
  • 1-2 tbsp fresh lemon juice
    Freshly ground salt and pepper

Cheese scones

  • 250 g spelt flour
  • 4 tsp cream of tartar baking powder
  • 1 tsp salt
  • 180 ml buttermilk
  • 80 g cold butter
  • 1 egg
  • 200 g mountain cheese (Swiss-type or Alpine cheese)
  • Freshly ground pepper
  • Some fresh thyme leaves
  • A little milk to coat

Kale chips

  • 3-4 stalks of kale
  • 1 tbsp olive oil
  • Freshly ground salt and pepper
     

Zubereitung

Soup

  1. Peel and roughly dice the carrots. Roughly dice the apple. Roughly slice the leek. 
  2. Peel and finely chop the garlic, onion and ginger.
  3. Heat a little olive oil in a pan, add the chopped ingredients and sauté.
  4. Add the turmeric, salt and pepper and sauté briefly. 
  5. Add the lentils. 
  6. Pour in enough vegetable stock to cover the vegetable mixture and lentils.
  7. Cover and simmer for 20 minutes. 
  8. Add the cream or coconut milk and puree until smooth.
  9. Season with lemon juice, salt and pepper.

Käse Scones

  1. Knead the flour with the baking powder, salt, thyme and cold butter cubes to form crumbs. 
  2. Whisk the buttermilk with the egg (keep 2 tbsp aside for coating), add to the flour mixture and knead in briefly to form a soft dough. 
  3. Grate the cheese and 150 g150 to the dough.
  4. Place the dough on a floured work surface and roll into a circle of approx. 3 cm thick. 
  5. Using a cutter or a glass, cut out scones
  6. Place scones on a baking tray lined with baking paper.
  7. Brush the scones with the remaining egg and buttermilk mixture and sprinkle with the remaining grated cheese.
  8. Preheat the the fan oven of yoru rangecooker 180 °C. 
  9. Bake the scones for 15-18 minutes until golden brown. 

Grünkohl-Chips

  1. Strip the leaves from the stalks (stalks not required).
  2. Place the kale leaves in a bowl, mix with olive oil, salt and pepper so that the kale leaves are well coated. 
  3. Auf einem Blech verteilen und für 4-5 Minuten bei 180 °C in den Heißluftofen geben und knusprig backen.
  4. Spread the kale leaves on a baking tray, place in the fan fan oven and bake at 180 °C for 4-5 minutes until crispy. 

Serve the hot soup. Drizzle with a little cream and serve with the crisps and scones.

Recipes Tags
Mains
VEGETARIAN