Rustic vegetable soup

Ingredients1 tbsp rapeseed oil1 large onion, chopped2 carrots, chopped2 celery sticks, chopped50g dried red lentils1½ l boiling vegetable bouillon (we used Marigold)2 tbsp tomato purée1 tbsp chopped fresh thyme1 leek, finely sliced175g bite-sized cauliflower florets1 courgette, chopped3 garlic cloves, finely chopped½ large Savoy cabbage, stalks removed and leaves chopped1 tbsp basil, choppedMethodSTEP 1Heat the oil…

Rustic vegetable soup

recipe image

Ingredients

  • 1 tbsp rapeseed oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 50g dried red lentils
  • 1½ l boiling vegetable bouillon (we used Marigold)
  • 2 tbsp tomato purée
  • 1 tbsp chopped fresh thyme
  • 1 leek, finely sliced
  • 175g bite-sized cauliflower florets
  • 1 courgette, chopped
  • 3 garlic cloves, finely chopped
  • ½ large Savoy cabbage, stalks removed and leaves chopped
  • 1 tbsp basil, chopped

Method

  • STEP 1

    Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.

  • STEP 2

    Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.

  • STEP 3

    Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.

Recipe from Good Food magazine, October 2016

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