16 February 2011

Vegetable Soup Recipe

My six-year-old son sent me a message recently, asking how to spell "suep". He wanted to send another message telling me how much he likes my soup. The individual vegetables that make up soup are often unacceptable. But cook them into a delicious melange, and puree them, and even the fussiest vegetable eaters will be happy to tuck in. My children also like liberal dollops of plain yoghurt in their soup, which cools it down. Scrape carrots and chop roughly. Chop an onion, a potato or two, a leek, some cauliflower, a bit of swede etc. Melt a little butter in a heavy pan with a splash of olive oil. Fry the chopped vegetables until they just begin to caramelise. Tip in a mugful of red lentils and pour over vegetable stock or water to cover. Bring to the boil. Season with salt, and cook until all is soft and the lentils have disintegrated. Put in the food processor and puree. Season to taste. Serve with yoghurt and finely chopped parsley for an extra vitamin boost.

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