Now, I know this soup might not be the prettiest, but I can guarantee it is much better to eat than it is to look at! It’s a deliciously hearty soup that is a complete meal in itself, and is perfect to stash away in the freezer for those cold, dreary winter nights when all you want to do is curl up with a bowl of soup and avoid the world outside. Luckily, this makes quite a lot of soup, so you should be able to eat some now, and pop some in the freezer for later!
I used red lentils to make this soup, but brown lentils would work really well too. You’d just need to cook it slightly less as they tend to be cooked a bit faster than their red counterpart.
- 3 cloves garlic
- Large piece of ginger
- 1 fennel bulb
- 2 small (or 1 large) carrots
- 1 large parsnip
- 2 shallots
- 2tbs butter (or oil to make it vegan)
- 2tbs curry powder
- 1tbs chinese five-spice
- 2 cups lentils (rinsed)
- 2 litres vegetable stock
- Salt and pepper
- Peel garlic and ginger and place in a food processor, blitz until coarsely chopped
- Peel and roughly chop the vegetables, then add to the food processor and pulse until chopped
- Heat butter (or oil) in a large saucepan then add the blitzed veggie mix and cook, stirring occasionally for 3-4 minutes
- Add the curry powder and 5-spice and stir through, cook for another minute
- Add the stock and lentils, salt and pepper and bring to the boil, then cover and simmer for 30-40 minutes, stirring occasionally. Keep an eye on the water level, you may need to add more water if it starts to dry out
- When the lentils are tender remove a few cups of the soup and blitz in the food processor until smooth (allowing it to cool slightly first). Return it to the pot, stir through and season with salt and pepper. You can also add more water here if you’d prefer a thinner soup, I left mine pretty thick
- Serve with some natural yoghurt and garnish with herbs
Do you stock your freezer with soup at the start of winter as well? What’s your go-to soup flavour?