Some days, no matter how hard you try, you just can’t get warm. The weather has taken a chilly turn this week so I thought a soup, using whatever veggies you can lay your hands on, was perfect. It’s a brilliant way to use up left over veggies at the end of the week – which, funnily enough, is how it earned its name!
This recipe is packed full of vitamins, minerals and fibre and will give your system a much needed goodness boost – giving you most of your 5 a day in one hit.
Veggies are cheap to buy so this recipe certainly won’t break the bank. I generally find that it will make enough for 8 servings and will keep in the fridge for a few days. Alternatively, you can divide it up and freeze it.
Chop all your veggies. I used red onion, garlic, carrots, celery, red pepper, broccoli and a large handful of red lentils. You can add any herbs you may have, dry or fresh, I added a good pinch of chilli flakes for a little bit of heat. You won’t need to add too much salt as the stock cubes contain salt so you don’t want to overdo it.
Add a good splash of olive oil to a large pan, heat then add the chopped veg and cook for around 10 minutes, pour in a litre of vegetable stock (or enough to cover the veg) season with salt, and pepper, tablespoon of tomato purée, good few glugs of Worcestershire sauce and let it simmer for around an hour or so until the veg has softened,
Once the veggies have softened, blitz with a stick blender and enjoy!
Mark’s Top Tip
Once you have finished chopping chillis, rub a small amount of olive oil into your hands. This will help dissolve the chilli. Then wash hands thoroughly using soap and water. This will save you from any chilli burn – no more stinging eyes, or worse!
The soup was one of the best soups I’ve had in a long time. I totally recommend this as a cheap, easy meal to make which is packed full of flavour. There was even lots left over for lunch the next day!
Think I deserve a 10/10 just for remembering to cover the hole on the top of the blender!!
Really impressed Sarah, looks great, so glad you enjoyed it, have to say a definite 8 out of 10 – home made rolls will get you an extra mark next time!
For the Bacon Naan Sandwich - Serves 4
12 rashers of smoked streaky bacon8 mini naan breadsSoft cream cheeseSweet chilli jamFresh corianderLambs lettuceRed onion, thinly slicedOne large tomato cut into small chunks
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