If you’re like me, you’ll have finally got the kids to bed and realised that you haven’t eaten in literally, hours.
I used to just throw a pizza in the oven and gamble with the heartburn when I try to sleep but more recently I’ve been trying to take better care of myself.
This recipe looks complicated but it’s really not. All you really need to do is prepare the veg, part-fry the onion and then throw it all in the pan to boil.
If you want to, you can blend or mash it afterwards but that’s up to you.
Warming Vegetable Potage
- Medium sauce pan with lid
- Optional : Potato Masher (ricer), Hand Blender or Food Processor
- 25 g butter Vegan option : replace with oil.
- 1 red onion roughly diced
- 2 carrots sliced
- 2 large potatoes
- 1 stick celery sliced
- 1 leek sliced thinly
- 3 cloves garlic
- 2 tsp mild curry powder heaped
- 1 tsp paprika
- 1 handful parsley chopped finely
- ½ tsp cinnamon
- ½ cup red lentils
- 500 ml vegetable stock Add more water for a thinner soup
- Heat the butter in the pan and once melted, add the chopped onion, parsley and spices. Cook until soft but don't let it go brown.
- Add all the vegetables to the pan
- Pour the stock all over the vegetables
- Bring the pan to the boil and simmer for 30-40 minutes (until the carrots are very soft).
If you prefer it smooth
- You don't have to do this but I like to blend my soup with a hand blender or food processor to make it nice and smooth. You might prefer a chunkier soup. Using a potato masher is ideal if it's late at night and you don't want to disturb anyone. This results in a nice thick soup with texture as shown in the photograph above.