Autumn has finally arrived!
I am still trying to use my working from home days to make wholesome lunches. Last week I decided to adapt a leek and lentil soup using the carrots I had left in the fridge. The recipe was taken from a plant-based cook book that a friend book bought me earlier in the year. I’ve not been very good in exploring it but I hope that will change soon.
This recipe looked easy to put together and it was! I did make a number adaptations. The parsnips became carrots, the leek became an onion, the celery became a red pointed pepper.
The final result was delicious. I think the grated ginger gives this warm and comforting soup a kick and a lift.
INGREDIENTS
- 1/2 tbsp extra virgin olive oil (optional)
- 1 leek sliced
- 1 celery stick, roughly dice
- 1 tomato, roughly chopped
- 250g (9oz) parsnips, roughly chopped
- 1/2 tbsp finely grated fresh root ginger
- 2 garlic cloves, finely chopped
- 80g (1/4 cup) red lentils, rinsed
- 1 1/2 tbsp medium-hot curry powder or paste
- 750ml (3 cups) vegetable stock
- 1 lemon
- sea salt and freshly ground black pepper
TO SERVE
- 30g (1/4 cup) walnuts, roughly chopped
- 1 apple, cored and finely diced
- small handful of fresh coriander, finely chopped
INSTRUCTIONS
- 1. Warm the oil (if using) or a few tablespoons water in a large saucepan. Add the leek and celery and cook over a low heat for 10 minutes, until starting to soften. Add a dash of water every so often if they look like burning. Add the leek and celery and cook over a low heat for 10 minutes, until starting to soften if they look like burning.
- 2. Add the tomato, parsnips, ginger and garlic. Cook for a further 5 minutes before adding the lentils, curry powder and stock. Bring to a simmer and cook gently for 30 minutes, stirring occasionally, until everything is tender. Stir in a small squeeze of lemon juice.
- 3. Transfer to a blender, in batches if necessary, and whizz until completely smooth. If you like, add some boiling water to adjust the thickness. Taste and tweak the seasoning with salt, pepper and more lemon juice.
- 4. Serve in deep bowls topped with the walnuts, apple and coriander.
Reference: The Plant-Based Diet Revolution, page 112
