Serves 2-3
This recipe is light on effort but full of flavour - the perfect combination. Once the ingredients are prepped, they can then be left to fully cook without having to be watched. This allows you to get on with other tasks as your lunch cooks throughout the morning.
The parsnip brings sweetness to the dish and a slight creamy texture.
A bowl of this is so nutritious because it is full of vegetables. It is also packed with protein from the lentils and split peas.
Ingredients
1 tbsp oil
1 white onion
2 garlic cloves
2 celery sticks
1 parsnip
1 carrot
50g green lentils
50g split peas
1 tbsp tomato puree
1 tsp garam masala
1 tsp cumin
1/2 tsp turmeric
1 tbsp flaked nori
1.5ltr vegetable stock
step1
Roughly chop the onion and add to a large saucepan with the oil on a medium heat. Cook for 5 minutes with the lid on to allow them to steam.
step2
Roughly chop the garlic, celery, parsnip and carrot. Cook for a further 5-10 minutes.
step3
Stir through the lentils, peas, puree, spices and nori. Pour in the stock and bring to the boil. Reduce the heat. Simmer and cover for 45 minutes or once the vegetables/lentils are cooked through.
step4
If the consistency is slightly too watery, allow to cook with the lid off to reduce for a bit. If not, transfer into a blender and blitz until you have a smooth soup.
step5
Transfer back into a pan and re-heat. Serve with a thick slice of toasted wholemeal bread.
Notes
- Since everything will be blended, there is no need to over spend time finely chopping all the ingredients. Just roughly chop them all a similar size so they cook evenly.
- There’s no need to peel the vegetables, just give them a good scrub. The skin is full of nutrients such as fibre.
- If you don’t have nori, substitute it with soy sauce or season with sea salt.
- Sauerkraut is a fantastic topping for this because the acidity cuts through the sweet soup.
Allegens: celery
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