Autumn Vegetable Bread Soup

I have a wonderful friend who has a wonderful soup addiction. Naturally, she follows the blog Soup Addict. When we had a dinner date this past weekend, the obvious menu choice: soup! We were inspired by Soup Addict’s Roasted Winter Vegetable Bread Soup recipe, but changed the recipe around a bit to include more of our favorite vegetables and use what we had on hand. (full recipe listed below)

First, chop up one onion, one sweet potato, three small carrots, and a couple stalks of celery. Toss the vegetables with a little bit of olive oil and roast in the oven for 30 minutes at 425°.

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When the veggies finish, add some olive oil to a pot, transfer the roasted veggies there, and add white wine, flour, vegetable stock and water. Once the soup is lightly boiling, add red lentils and quinoa and cook for 10 minutes.

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Meanwhile, chop some kale:

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Add to the mix and cook for another 10 minutes:

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Cut slices of bread and fry eggs for the number of people you are serving.

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Ladle soup on top of bread…

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where did the bread go?!

…and top with a fried egg.

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enjoy!

Winter Bread Soup
makes 4 servings
Ingredients
- olive oil as needed
- 1 sweet potato
- 1 onion
- 3 small carrots
- 2 stalks celery
- 1/4 cup white wine
- 2 tablespoons flour
- 4 cups vegetable stock
- 1 cup water
- 1 cup red lentils
- 1/3 cup black quinoa
- 1 bunch kale
- 4 thick slices of bread
- 4 eggs
- salt and pepper to taste
Method
Cube sweet potato, onion, carrots, and celery, toss with olive oil and 
roast in dish for 30 minutes at 450°
When the roasting is finished, heat olive oil in a pot, add vegetables, 
white wine, and flour - stir to coat.
Add stock and water, bring to a boil. 
Once boiling, add lentils and quinoa, keeping at a low boil for ten minutes.
Add chopped kale and cook for another 10 minutes.
Serve soup over thick slices of bread and topped with a fried egg.
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