As we move from the festive feasting of December to the chill of January, it's time to counter the winter blues with some heartwarming soup that brings the family together. The beauty of soup lies in its versatility; you can craft a delightful Winter Veg Soup using leftover or slightly aged vegetables to minimise waste.
Whether you opt for a modern soup maker or stick to the traditional method, Winter Veg Soup is like a comforting, nutrient-packed hug during the colder days.
Here's a simple recipe for you:
- 1 large leek (you can use an onion if you prefer)
- Assorted vegetables (root veggies work well): carrots, parsnips, swede, sweet potato, etc.
- 200g red lentils
- 1 garlic clove
- Chicken or vegetable stock
- 2 teaspoons of Paprika
- 1 Teaspoon of Chilli powder (adjust to your spice preference)
- Salt and pepper to taste
Step 1: Peel, wash, and chop all your vegetables, including the garlic clove.
Step 2: Place all the chopped vegetables into a large pan and add the red lentils.
Step 3: Pour in the chosen stock and season with salt and pepper.
Step 4: Allow the mixture to simmer until the vegetables soften. Keep an eye on the stock and water levels, adding more if needed based on your desired soup thickness.
Step 5: Once the vegetables are tender and the soup has absorbed all the flavors, it's time to blend.
Step 6: Add the spices, stir them in, and let the soup simmer on low for an additional 10-15 minutes.
Step 7: Serve hot, with bread as an optional accompaniment.
Alternative Cooking Option: If you have a soup maker, simply place all the ingredients into the machine, set it to your preferred soup setting, and let it work its magic.
How should you blend your soup mixture? This will depend on how you like your soup, here are some options:
- For a smooth soup, use a hand blender until the desired consistency is achieved. Add water if it’s too thick.
- For a chunky soup, leave it as is.
- For something in between, blend a little at a time until you are satisfied with the texture.