Ingredients
1 x Onion chopped
1 x Celery stick chopped
2 tbs Olive oil
800g Root vegetables such as parsnips, swede, turnip, celeriac, beetroot, carrots
2 x Garlic cloves crushed
300g Red lentils
1 x Sprig of rosemary (or your favourite herb)
2 x Kallo organic vegetable stock cubes
1 tsp Celtic sea salt
¼tsp Cayenne pepper
Method
1) Heat the oil over medium heat and gently cook the onion until lightly coloured.
2) Add the root vegetables and cook for 10 minutes, stirring regularly. Reduce the heat to low.
3) Stir in the garlic, herbs, and lentils, cooking for a further 2 minutes.
4) Pour in 1.5 litres of stock, bring to the boil, then reduce to a simmer for 25 minutes.
Ready to serve chunky, or stick blend for a smooth soup.
Serving suggestion:
Great with sourdough bread for dipping.
