This soup is one of the first things I remember learning to make during home economics class in secondary school and I have been making it ever since. You can use any combination of vegetables including onions, celery, carrots, parsnip, potatoes, sweet potatoes, butternut squash, turnip and lentils. I tend to use whatever I have in the cupboard or fridge however the onion and celery are non negotiable as they form the basis of 99% of soups.
There is nothing better than coming in from a walk or a football match on a cold winters day and sitting down to a bowl of this warm and tasty soup. It really does warm you from the inside out.
I use a stick blender to puree my soup as it is far easier than a liquidizer. You can put it straight into the saucepan and you never have to worry about the hot liquid coming out of the lid as with a liquidizer. Some stick blenders come with a range of attachments including a whisk and I recommend getting one of these if you can afford it.
- 1 tbsp rapeseed oil
- 1 onion
- 2 sticks celery
- 1 clove garlic
- 4 carrots
- 2 potatoes
- 1/2 butternut squash
- 1 sweet potato
- 50 g lentils
- 1 ltr stock
- 1 tbsp herb de provence
- Chop all the vegetables into large chunks. You will be pureeing the soup so the size and shape doesn't matter too much
- Heat the oil in a large saucepan and add the onions, celery and garlic. Saute for 3-4 minutes
- Add the other vegetables and saute for 10 minutes with the lid closed
- Add the lentils, stock, herbs, salt and pepper and bring to the boil
- Turn the soup down and simmer for 45 minutes.
- Using a stick blender, puree the soup until it is smooth. If it is too thick then add some water.
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