Broccoli, Mushroom and Lentil Soup
by Bronwen Laight
Ingredients
1 onion, finely diced
3 cloves garlic, crushed
1 head broccoli, chopped small including peeled stem
2 cups diced mushrooms
1 tbsp olive oil
1-cup puy lentils (or substitute brown lentils)
Salt and pepper
1 tsp thyme
1 bay leaf
4 cups of vegetable stock, or chicken stock or water
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
— Becci & Charles, Malin Bridge
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