Warming winter vegetable and lentil soup

 
Soup.JPG
 

Ingredients

(serves 4-6)

  • 3 carrots, chopped

  • 3 parsnips, chopped

  • 1 litre of chicken or veg stock

  • 1 onion, chopped

  • 1 garlic clove, chopped

  • 1.5 cups of red lentils

  • Salt and pepper

  • Olive oil 

Method

  1. Place the carrots and parsnips on a baking tray, drizzle with olive oil, and then roast in the oven for around 30 minutes at 175C. 

  2. Sweat the onions in a lidded pan over a low heat in a little olive oil and then add the garlic and cook for a further 5 minutes. 

  3. Once the carrots and parsnips are ready, add these to the pan with the onions and garlic, add the lentils pour over the bone broth/stock, and place the lid on the pan.

  4. Simmer over a medium heat for 20 minutes. 

  5. Remove from the heat and take a hand blender to blend the ingredients together to form a soup. This can also be done using a food processor, Nutribullet or Vitamix. Season to taste with a little salt and pepper.

  6. Serve straight away or portion into containers to have for lunches during the week. 

Tip: before serving or when reheating why not add some spinach or kale for extra nutrients, fibre and an extra portion of vegetables to your day. Just add the leaves to the soup then allow to wilt whilst reheating.

Clemmie Macpherson