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Rustic vegetable soup

Ingredients

  1. Step 1 1 tbsp rapeseed oil
  2. Step 2 1 large onion, chopped
  3. Step 3 2 carrots, chopped
  4. Step 4 2 celery sticks, chopped
  5. Step 5 50g dried red lentils
  6. Step 6 1½ l boiling vegetable bouillon (we used Marigold)
  7. Step 7 2 tbsp tomato purée
  8. Step 8 1 tbsp chopped fresh thyme
  9. Step 9 1 leek, finely sliced
  10. Step 10 175g bite-sized cauliflower florets
  11. Step 11 1 courgette, chopped
  12. Step 12 3 garlic cloves, finely chopped
  13. Step 13 ½ large Savoy cabbage, stalks removed and leaves chopped
  14. Step 14 1 tbsp basil, chopped
Rustic vegetable soup
Calories: 162 Carbohydrate: 19 g Protein: 7 g Fat: 5 g
Cook time: 45 minutes Prep time: 15 minutes Total time: 60 minutes Servings: 4

TAGS

Lunch Supper 3 of 5-a-day Autumn Fibre Freezable Healthy Low fat Sara Buenfeld Soup Vegetable soup Vegetarian

Directions

  1. Step 1 Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
  2. Step 2 Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
  3. Step 3 Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.