Vegetable Soup

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Sometimes it can be hard to get children to eat lentils but they are a great source of protein and minerals.  Mix them with a medley of root vegetables and you can make a delicious vegetable soup which should go down a treat.

 

Vegetable Soup

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Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, peeled and crushed
  • 2 medium carrots (approx 110g), cut into small chunks
  • 100g butternut squash, peeled and diced
  • 100g sweet potato, peeled and diced
  • 200g celery, (2 stick), sliced
  • 50 ml water1 fat clove garlic, peeled and crushed
  • 100g red lentils
  • 700 ml vegetable stock
  • 1 bay leaf
  • 1 sprig of thyme
  • half teaspoon salt and freshly ground black pepper

 

Method

Heat the vegetable oil in a fairly large pan, add the onion, garlic and chopped vegetables.

Pour over the water and then cover and cook gently, stirring occasionally for 15 to 20 minutes or until the vegetables are soft.

Rinse the lentils, drain and add to the vegetables with the stock, bay leaf, sprig of thyme and salt and pepper.

Simmer for 15 minutes.  Remove the bay leaf and thyme and blitz in a food processor. Adjust the seasoning to taste.

 

Information

MAKES 6 PORTIONS
Suitable for freezing