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Red Super Soup

Prep time: 30mins | Difficulty: easy | Serves: 4

This soup came about as a result of a great conversation between our helpline team.  It has a base of tomatoes, lentil, onions and garlic but the great thing is you can add other ingredients to suit.  We included all the leftover “red vegetables” in this version and it turned out a fantastic deep red and pretty tasty too.   It can be served chunky or pureed to a smooth soup, whichever you prefer!

Tags:

View All light snacks lunch soup vegetarian

Nutritional information per serving (1/4 of recipe)

Fat

4.7g 

Saturated

0.6g 

Carbohydrate

N/a 

Protein

N/a 

Calories

230kcals 

Ingredients

  • 1 tablespoon olive oil
  • 2 small red onions, roughly chopped
  • 2 cloves garlic, crushed
  • 1 stick celery, roughly chopped
  • 1 carrot, roughly chopped
  • 250g (2 cups) red cabbage, finely shredded
  • 50g (⅓ cup) red pepper, roughly chopped
  • 100g (1 cups) red lentils, precooked in boiling water
  • 2 cans (28oz) chopped tomatoes, (pureed if you are not going to blend the final soup)
  • ½ litre (2 cups) vegetable stock made from 1.5 cubes of reduced salt stock cubes
  • 1 tbsp balsamic vinegar
  • Ground black pepper
  • Flat Leaf Parsley, to garnish (Optional)

Method

  1. Sweat the onions in the olive oil for a few minutes until softened, taking care not to colour them.
  2. Add the celery and carrot and continue to stir and cook for a few minutes on a low heat
  3. Set aside a few slices of mushrooms as a garnish, then add the remaining mushrooms, cooked lentils, vegetable stock, Worcester Sauce and bay leaf to the pan and simmer until all the vegetables are cooked and tender
  4. Remove the bay leaf and using a hand blender puree the soup
  5. Season with black pepper and serve, garnished with reserved sliced mushrooms, pine nuts and yogurt, if using.
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