Winter Leek, Carrot & Lentil Soup
With the temperatures plummeting, I am craving nothing more than warm hearty foods! I love soup but many of the options in the supermarket keep me full for a whole two minutes and are loaded with salt. Your stomach empties and digests liquids a lot quicker than solids so a thick, chunky soup is definitely needed to make it a good meal. This recipe is packed with veggies and lentils which makes it filling and nutritious, plus it is easy to make and absolutely delicious . Roasting the vegetables beforehand and a fresh chilli adds so much depth and warmth to the flavour! Soups are a great option to make a big batch of and keep portions in the fridge and freezer for a quick lunch; the ingredients for this are so cheap so it is an incredibly budget-friendly option for a lot of portions!
Winter leek, carrot & lentil soup
3 cloves of garlic
150g red lentils
1 red chilli
1L vegetable stock
Salt & pepper
Rapeseed or olive oil
1. Preheat the oven to 200 degrees C.
2. Remove the tops and tails from the leeks and carrots. Chop all in to 1 cm rounds.
3. Slice the onion in to half moons.
4. Peel the cloves of garlic.
5. Roughly chop the chilli and remove the seeds.
6. Arrange all of the above on a baking tray, drizzle with olive oil and season generously with salt and pepper.
7. Roast for 30-40 min until the carrots have softened slightly and the vegetables are lightly golden.
8. Once cooked, add the vegetables to a food processor and blend for 2 min until smooth.
9. Add the mixture to a large saucepan over medium heat with the vegetable stock and the lentils.
10. Bring to a boil then reduce the heat and simmer gently for 20 min until the lentils are tender.
11. Taste and season with more salt and pepper if needed.
12. Serve with a spoonful of creme fraiche, a crack of black pepper and some coriander.