As I've mentioned before, I'm loving soup at the moment. With the weather on the turn, its the perfect comforting bowl and as I'm discovering, so easy. It's just a case of chopping and then sweating down some onion with whatever vegetables you have to hand; try adding lentils or beans to make it into a meal. This Cabbage and Bacon soup is a favourite from last year, or how about a zesty Courgette, Chickpea and spinach soup that makes the most of the last of the courgette glut.
As usual, I would reccommend making lots for dinner, lunchboxes, afternoon snacks and finally the freezer - if you're going to make soup, you may as well make a big pot.
I blended this until chunkily smooth, but my mum (from whom I got recipe inspiration) simply simmers the soup for an age until the vegetables and lentils literally disintegrate. Try serving with a drizzle of olive oil, a dollop of yoghurt or a handful of shredded spinach for greenery.
2 cloves garlic
1 red chilli
4 medium carrots
-all roughly chopped
1tbsp cumin seeds
100g red lentils
1l vegetable stock
- Heat a large saucepan pan and add a knob of butter with a little oil to stop it burning.
- Add the onions, garlic, chilli and carrots and cook for 5 or so mins until softeneded.
- Add the cumin seeds and cook for a few mins more.
- Add the lentils and stir until coated in fragrant oil.
- Pour in the stock, bring to the boil and simmer for 30mins.
- If you want to, blend the soup until smooth.