It’s been blowing a gale and raining cats and dogs, one of those days when you want to batten down the hatches and tuck into a bowl of something hot and sustaining. (Think that’s my quota of meteorological metaphors for one post! What I really wanted to say was: ‘It’s been raining for days in Pigeon Street!’ Anyone remember that?)
So, combined with the fact that I am mid dental treatment and have to be careful what I eat, soup is going to be on the menu quite a bit over the coming evenings.
This one is thick and hearty enough to have as a meal rather than a first course or soup in a mug.
Makes enough for 3-4 servings.
The main thing is to cook it on a low heat, very gently and slowly, so as to maximise the nutritional content.
As always, all veg, oil, etc are organic where possible (the sage is from our garden), carrots have skin left on, all measurements and timings approximate.
Pre-soak 1/2 Cup Rinsed Green Lentils to make them more easily digested, discarding the soak water before use
Splash of Olive Oil
1 Leek rinsed thoroughly and sliced into rings
3 Medium Carrots, chopped
1 1/2 Sticks of Celery with Leaves, chopped
Half a head Broccoli, chopped, including stalk
1/4 to 1/2 Cauliflower, including stalk, chopped
8-10 Brussels Sprouts, peeled and chopped
Dried Sage + Black Pepper
Optional: 1 Dsp Nut Butter
1 Vegetable Stock Cube + 1 Tsp Yeast Extract and Squirt of Tomato Puree dissolved in approx 600 – 700mls hot water, then cooled a little
Slowly heat oil in large saucepan, don’t let it overheat
Gradually add vegetables, stirring and moving about as you add each handful.
With the lid on, and on a very low heat, gently sweat the vegetables for about 15-20 minutes, stirring occasionally
Add Sage + Black Pepper + Nut Butter, if using
Add the water, enough to just cover the vegetables
Replace lid and on lowest heat leave to cook for about an hour or until vegetables and lentils are tender.
Do Not Boil!
When ready, allow to cool a little before blending just enough to thicken the soup but leaving chunks of vegetables for colour and bite.
I haven’t included any salt because the stock cube, yeast extract and tomato puree all contain salt. If salt is required at the table, Pink Himalayan Salt is recommended as it retains most of the minerals lost in the processing of normal table salt and no added nasties.
Copyright: Chris McGowan