The Best and Easiest Winter Soup
I think this is the best and easiest winter soup. It has all the autumn/winter flavours as well as being packed full of vitamin A with butternut squash and carrots. All cooked together with some red lentils for protein, iron & fibre and lots of seasonal herbs.
Ingredients
- 1 tbsp oil
- 1 onion or leek roughly chopped
- 2 garlic cloves sliced
- 4-5 carrots chopped
- 1 medium butternut squash peeled and chopped
- 1 tsp sea salt & lots of black pepper
- 2 sprigs rosemary chopped
- 4-5 leaves fresh sage chopped
- 1 cup 190g dried red lentils
- 8 cups 2 litres of veg stock
Instructions
- Fry the onion/leek and garlic in the oil for a couple of minutes
- Add all the other ingredients and bring to the boil, then simmer until the veg and lentils are cooked (about 25 minutes).
- Once cooked, blend until smooth (I just use a stick blender for this) season to taste and serve with some fried sage leaves and a sprinkle of pumpkin seeds (and a drizzle of vegan cream)
Notes
Topping - fried sage leaves and pumpkin seeds to garnish (optional)