Spiced Autumn Soup
A soup to warm the soul and nourish the body. Full of vibrancy and nutrients.
Ingredients
- 1 tbsp rapeseed oil or use olive or vegetable oil
- 1 large leek sliced
- 1 carrot chopped
- 2 celery sticks chopped
- 1 tsp. dried oregano
- 1 garlic clove crushed, or use 1 tsp. garlic paste
- 2 tsp. ground cumin
- 1 tsp. chilli flakes optional
- 2 tbsp. tomato puree
- 75 g red lentils
- 5 tomatoes chopped
- 2 courgettes chopped
- 1 red pepper chopped
- 250 g cauliflower chopped to include stalk and leaves (this is about half a medium cauliflower)
- 80 g kale sliced, or use another dark leafy cabbage
- 400 g can chickpeas do not drain
- 1.5 litre vegetable stock
Instructions
- Wash and prepare all of the vegetables; there is no need to peel the carrots.
- Heat a pan to medium then add the oil along with the leek, carrot and celery. Stir, cover and cook for 10 mins to soften.
- Stir in the oregano, garlic, cumin, chili if using, tomato puree then lentils. Add the stock and cover. Bring back to a boil then turn to a simmer and cook for 10 mins.
- Add the tomatoes, courgettes, pepper, cauliflower kale and chickpeas (including the liquid - this will help to flavour and thicken the soup slightly). Continue to cook until the veg is just tender.
- Serve with crusty bread if wished.