A great way to use up veggies which are slightly past their best! All kinds of vegetables work, add in parsnips, potatoes (white and sweet), celery, leeks etc... I like my soups quite thick, but if you prefer yours more watery then just leave to reduce for less time. Freeze and save for a rainy winter day.
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Ingredients
1x onion
a good pinch of cumin seeds
chilli flakes to taste
2 tbsp olive oil
1x red pepper
500g carrots
2x large potatoes
1x 400g tin chopped tomatoes
1L vegetable stock
150g red lentils
salt and pepper
Method
STEP 1
Rouglhy chop all the veg and potatoes, the smaller the pieces the quicker it cooks. No need to peel, just remove the ends of the carrots and pepper.
STEP 2
In a large saucepan, dry fry the chilli flakes and cumin seeds until they start to release their juices.
STEP 3
Add the olive oil, and fry the onion until softened.
STEP 4
Add the stock, tomatoes, chopped veg, potato and lentils. Cover and simmer for 30 mins, or until the vegetables are soft.
STEP 5
Whizz with a stick blender- if the soup is too thick for you then add some water, or if too thin then leave uncovered to simmer for another 5-10 minutes.
STEP 6
Season with salt and pepper, then serve piping hot.