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Vegetable Soup

Method:

STEP 1:

Heat the oil in a large pan with a lid. 

STEP 2:

Grab a chopping board and knife and chop the onion, carrots and celery.

STEP 3:

Add to the pan and cook for 10 mins, stirring with a wooden spoon from time to time, until they start to colour a little around the edges. 

STEP 4:

Stir in the lentils and cook for 1 min more.

STEP 5:

Boil the kettle and add the boiling water to the vegetable bouillon. 

STEP 6:

Add the hot bouillon, tomato purée and thyme to the pan and stir well. 

STEP 7:

Chop the leek, cauliflower, courgette, and garlic, add to the pan and bring to a boil, then cover and leave to simmer for 15 mins.

STEP 8:

Chop up the cabbage and remove the stalk and add to the pan along with the basil; cook for 5 mins more until the veg is just tender.  

STEP 9:

Season with pepper, ladle into bowls and serve. Keep it in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.