If you ever step into my kitchen you will always find a pan of soup sitting on the hob. It is a staple part of our diet in whatever shape or form this may take. I like, sorry love, all types of soup from the creamy, silky, potato based leek and potato, to the chunky soups such as my favourite, Moroccan lentil made with seasonal leeks, carrots, celery and the beautifully smoky Harissa paste. In my opinion a bowl of soup is the most nutritious meal you may possibly have in your day. Even if you have a really busy day ahead by having a pan of soup ready you know you will get a hearty, warm and delicious meal at the end of it.
What really underlies my love of soup is the fact that you also get a low calorie meal. In years gone by when I needed to improve my diet and lose weight I thought soup really fit the bill. A soup doesn’t need to be packed with cream to provide lots of flavour. The ingredients will do that all by themselves!
So, here is my very quick and easy recipe for Sweet potato, carrot and red lentil soup.
1 tbsp of oil, olive or even better rapeseed oil (more on this in my next post)
1 medium onion, peeled and finely chopped
2 medium sweet potatoes, peeled and roughly chopped
4 medium carrots, peeled and roughly chopped
125g red lentils, rinsed in plenty of cold water
400ml boiling water or if you use it vegetable stock
Salt and pepper
In a large pan heat the oil for a couple of minutes then add the onion. Allow it to soften for 5 minutes but don’t let it burn. Next add the carrots, sweet potato and red lentils, season with plenty of black pepper and a touch of salt to taste. Give it all a good stir then add the stock. Bring to the boil then simmer gently for 20 minutes until the sweet potato and carrots are cooked. Use a stick blender to blend into a smooth soup. If required add extra water depending on your prefered consistency. Serve in warm bowls with feta crumbled on top or a spoonful of creme fraiche and parsley. Ideal with home made bread or cheese and crackers for a comforting supper or lunch.