Vegetable Soup with Herbs and Sprouts

For the vegetable soup with herbs and sprouts, first clean, wash and slice the celery, chop the greens and set aside. Peel the potatoes, wash and cut into very small pieces. Peel and finely chop the garlic and onion. Peel the ginger and grate finely.

Sauté the garlic and onion in hot oil. Add potatoes and celery and sauté briefly. Pour in soup, add lentils and ginger, add bay leaf and cinnamon stick, cover and simmer gently for about 15 minutes, stirring occasionally.

Season to taste with salt, pepper, cumin and lemon juice. Remove about a quarter of the soup and puree, then mix back into the remaining soup.

Divide into bowls, place a blob of crème fraîche on each, sprinkle with celery greens, cilantro, and sprouts, and serve Vegetable Soup with Herbs and Sprouts.

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