Rosemary Lentil Vegetable Soup

Name: Rosemary Lentil Vegetable Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 4 bay leaves; 4 larges carrots, diced; 4 stalks celery, diced; 2 Tbsps fresh rosemary, finely minced; 473 milliliters frozen spinach or 3 cups shredded fresh spinach; 6 garlic cloves, minced; 2 teaspoons ground black pepper; 1 jalapeno pepper, chopped finely (including seeds) (optional); 59 milliliters olive oil; 2 mediums onions, diced; 1 teaspoon oregano; 1 small parsnip, peeled and diced; 10 servings salt, to taste; 1 teaspoons thyme; 3 gluten-free vegetable bouillon cubes; 2 liters water

Rosemary Lentil Vegetable Soup might be just the soup you are searching for. This recipe serves 10. One serving contains 99 calories, 2g of protein, and 6g of fat. It will be a hit at your Autumn event. Head to the store and pick up bay leaves, water, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet.