Sometimes you make do with whatever is left in the kitchen on the evening before grocery day. While it might not be fancy, meager makings for a soup can produce a quality dish!
Lentils (1/2 bag), cauliflower (1/2 head), fresh rosemary, fresh basil, fresh rosemary, garlic, sea salt, pepper, nutritional yeast flakes
Serves: 2 people
- Chop the cauliflower and put in a pot with the lentils. Bring to a boil and simmer.
- Once the lentils are cooked thoroughly and your mix is at the soup consistency you want, add in chopped garlic, chopped basil and rosemary. Sprinkle on sea salt and pepper.
- Top with yeast flakes and mix together.
- Serve, eat, enjoy!