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Member recipe

Spicy vegetable soup

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Serves 4

A heart warming vegetable soup, perfect for cold winter nights after work.

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  • 1/2 tsp chilli flakes
  • 1 tbsp ginger powder
  • 1 tbsp olive oil
  • 1/2 tsp garlic granules
  • 250g chopped carrots
  • 200g chopped swede
  • 3 small celery sticks
  • 5 small boiled potatoes, peeled and chopped
  • 100g green lentils
  • 1 Litre chicken stock
  • 125ml milk (at room temperature)
  • salt and pepper to taste


    1. Heat a deep pot and dry-fry the chilli flakes for a few seconds until they release their aroma. Then add the olive oil. As soon as it heats up add all the vegetables: potatoes, carrot, swede, celery, and lentils. Also add the garlic granules. Cook until everything is well hot, stirring occassionally so that the vegetables do not stick to the bottom of the pan.
    2. Add the chicken stock, the milk, the ginger and the salt & pepper. Stir well and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft. Blend until smooth using a stick blender. Serve hot.

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