It’s getting colder and with the abundance of seasonal produce that can be found in Dorset, it’s the perfect time for making a healthy home-made soup. The beauty of a soup is that you can use any veg you like, but here are our suggestions of how to create a great winter soup.
85g dried lentils
2 diced carrots
3 sliced celery sticks
2 sliced leeks
2 tbsp tomato puree
1 tbsp fresh thyme leaves
3 large chopped garlic cloves
1 heaped tsp coriander
1 vegetable stock cube
First, measure out 85g dried lentils, add them to the carrots, celery and leeks into a large pan with the tomato puree, thyme, garlic cloves, stock cube and coriander.
Once it is all in the pot, boil 1.5 litres of water and pour over the top. Stir well and cover.
Leave to simmer for half an hour until the vegetables and lentils are tender.
If you like a thick soup, blitz it in a food processor or hand blender or if you like a thinner soup, just ladle into bowls and eat straightaway.