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Winter soup with spoon

Winter vegetable & lentil soup

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and it's four of your 5-a-day

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal264
  • fat3g
  • saturates1g
  • carbs37g
  • sugars11g
  • fibre13g
  • protein16g
  • salt0.4g
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Ingredients

  • 85g dried red lentils
  • 2 carrots, quartered lengthways then diced
  • 3 sticks celery, sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 small leeks, sliced
  • 2 tbsp tomato purée
  • 1 tbsp fresh thyme leaves
  • 3 large garlic cloves, chopped
  • 1 tbsp vegetable bouillon powder
  • 1 heaped tsp ground coriander

Method

  1. Tip the lentils and vegetables into a large pan with the tomato purée, thyme, garlic, bouillon powder and coriander. Pour over 1½ litres boiling water from the kettle, then stir well. Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

  2. Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

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Comments, questions and tips

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veggiegourmet
15th Nov, 2017
2.55
Not sure about the quantities in this. I doubled all the ingredients as I was making it for four people, but 3 litres of water seemed like a lot so I reduced it to 2.5 litres. Nonetheless, it was quite watery, even after I blitzed half of it. I will definitely make it again, but reduce the quantity of liquid next time.
catie74
16th Nov, 2017
1.5 litres does seem rather a lot for 2 people
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