You’d be surprised how much sugar canned and readymade soups contain. One household favourite has up to five teaspoons! Why not have a go at making your own? It’s souper easy! You don’t need to be a whizz in the kitchen to whip up this recipe. It’s packed full of fresh and tasty vegetables with hearty, protein-rich lentils to fill up even the hungriest tums. Delicious on a cold winter’s day or as a light lunch at the weekend.
Fresh and Filling Vegetable Soup
- 200g chopped vegetables (e.g. onions, leeks, carrots, butternut squash)
- 300g potatoes, diced
- 1 tbsp. olive oil
- Handful of lentils
- 700ml vegetable stock
- Fry all the veg and potatoes in a pan with the olive oil for a few minutes until they begin to soften.
- Add lentils and cover with the stock, then simmer for 10 minutes until everything is tender.
- Blend all together using a hand blender until smooth (can be left chunky rather than blended if preferred).
- This can be reheated over the hob or in the microwave.
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