I made this super simple soup when I had a cold and it was just what I fancied. The little one ate it with her hands. It was messy, but she enjoyed it.
Best served with thick sourdough and a drizzle of yoghurt, crispy chorizo if you fancy it too.
Ingredients
1 onion
5 carrots
1 leek
2 potatoes
2 bulbs of garlic
1 cube of Kallo low salt stock
handul of red lentils
1 tsp tumeric
1/2 tsp corriander
1 tsp paprika
Enough boiling water to cover the veg and about an inch more. Add more water after the veg is blended if its too thick.
Method
1. Fry the onions, garlic and spices in a heavy bottomed casserole dish on the hob
2. Add peeled potatoes, carrots and leek, cut into chunks.
3.Add the stock, lentils and water. Allow the mixture to come to a boil and then turn down to a simmer for around 40 minutes or until all the vegetables are really soft.
5. Once cooked allow to cool before blending with a hand stick blender.
5. Mixutre can be frozen or kept in the fridge for up to 3 days.
