- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, chopped
- 50g dried red lentils
- 1½ l boiling vegetable bouillon (we used Marigold)
- 2 tbsp tomato purée
- 1 tbsp chopped fresh thyme
- 1 leek, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 175g bite-sized cauliflower florets
- 1 courgette, chopped
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 garlic cloves, finely chopped
- ½ large Savoy cabbage, stalks removed and leaves chopped
- 1 tbsp basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.