Zingy Vegetable & Lentil – Soup of the Month – April

Soup of the Month

A series of simple soup recipes – a new one every month. All the ingredients for the soups will be available in the shop in the month it’s published.

Simple, healthy, tasty and filling.

25g butter (or coconut oil for vegan version)
1tbsp sunflower oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and chopped
2 medium carrots, diced
2 sticks celery, thinly sliced
1 large parsnip, diced
1-1½ tbsp grated fresh ginger
100g red lentils
1 tbsp medium curry powder
1litre vegetable stock
1tbsp lemon juice

Heat the butter/oil in a heavy-based pan. Add the onion and cook over a medium heat for 5-10 mins or until soft then add the carrot, parsnip and celery and cook for another 5 minutes. Add the garlic and ginger and cook for a minute or so. Stir in the curry powder for another minute.

Add the stock and lentils. Bring to the boil then turn down the heat and simmer for 30 minutes, stirring occasionally.

Blitz with a hand blender or food processor until smooth. Stir in the lemon juice and chutney if used. Check the seasoning, add salt and pepper to taste.

Serving suggestion:
Top each bowl with a spoonful of natural yogurt or sour cream and sprinkle with chopped coriander.