Soup is pure comfort food for me, warm, nourishing and tasty!
Soup is quick and easy to make, lasts ages in the freezer, perfect as a lunchbox filler or as a quick meal after training or a hectic day.
If you like your soup spicy, just add more paprika, cayenne pepper or some fresh chilli would also work well.
If you have soup regularly for lunch, even when changing flavours daily it can get a bit boring. I like to add some nuts, seeds, shredded chicken, spice roasted chickpeas or fresh herbs to mine to bring new flavours and tastes to each bowl of soup.
Enjoy with a slice of my Oat & Yoghurt Seed Loaf and your all sorted!
- Coconut oil
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 medium onion, diced
- 400g carrots, diced
- 140g red lentils
- 2 tsp cumin
- 3 tsp paprika
- 1200ml hot vegetable stock
- Heat a teaspoon of coconut oil in a large saucepan over a medium heat.
- Add the garlic, celery and onion to the pan, reduce the heat and allow the vegetables to saute.
- Once the onions and celery become translucent, add the carrots and allow to saute for about 5 minutes.
- Mix the spices and lentils through and heat gently for about 3 minutes.
- Add the vegetable stock and bring the pan to a boil. Reduce the heat to a simmer and cover with a lid for about 20 minutes until the lentils have absorbed the stock and plumped up.
- Remove from the heat and blend the soup with a handheld blender or food processor to your preferred texture.
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