Veggie-Filled Laager Rooibos Lentil Soup

Ingredients

2 TBSP Olive Oil

1 cup Carrots, julienned

1 cup Celery, diced

3/4 cup Shallots, chopped

2 TBSP Garlic, minced (approx. 6 cloves)

1 TBSP Fresh chilli, chopped

8 cups Laager Rooibos tea, strongly brewed

2 TBSP Mixed herbs

Pinch Salt and pepper

¼ tsp Paprika

1 sprig Rosemary

2 TBSP Red wine vinegar

½ cup Green split peas

1 cup Green lentils

½ cup Yellow split peas

2 cups Butternut, cubed

1 cup Sweet potatoes, cubed

1 cup Celery root, cubed

¼ cup Olive oil

1 cup Spinach, chopped

¼ cup Parsley, fresh

¼ cup Parmesan cheese

Method:

1. Heat oil in a large pot over medium heat.
2. Add celery, onion, carrots, chillies, garlic and ginger, then sauté for 1 minute.
3. Pour in the brewed Laager Rooibos tea and bring to a simmer.
4. Add herbs, seasoning, paprika, rosemary, vinegar, peas and lentils, then reduce heat.
5. Simmer for 30 minutes until the peas and lentils are tender.
6. Add butternut, sweet potatoes and celery and simmer for another 30 minutes.
7. Add more tea or veggie stock if more liquid is needed.
8. Decant 4 cups of soup from the pot and place in a blender with a ¼ cup of olive oil, then blend until smooth.
9. Pour back into the pot and stir.
10. Add chopped spinach, parsley and parmesan and simmer for another 5 minutes.