Winter vegetable & lentil soup
Serves 2
Easy
Prep:
Cook:
When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
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- 85g dried red lentils
- 2 carrotsquartered lengthways then diced
- 3 sticks celerysliced
- 2 small leekssliced
- 2 tbsp tomato purée
- 1 tbsp fresh thymeleaves
- 3 large garlic cloveschopped
- 1 tbsp vegetable bouillon powder
- 1 heaped tsp ground coriander
Nutrition: per serving
- kcal264low
- fat3glow
- saturates1g
- carbs37g
- sugars11glow
- fibre13ghigh
- protein16ghigh
- salt0.4glow
Method
step 1
Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
step 2
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
step 3
Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
