Vegetable Soup
Equipment To Prepare & Serve Your Vegetable Soup
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Ingredients
. 1 tbsp rapeseed oil
. 1 large onion, chopped
. 2 carrots, chopped
. 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
. 175g bite-sized cauliflower florets
. 1 courgette, chopped
. 3 garlic cloves, finely chopped
. ½ large Savoy cabbage, stalks removed and leaves chopped
. 1 tbsp basil, chopped
Macros: (1 Serving)
KCALS: 162
CARBS: 19g
PROTEIN: 7g
SUGAR: 9g
FAT: 5g
FIBRE: 7g
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.
