Tuesday, 18 February 2014

A Simple Soup

Mini persons soup

Big persons soup

I wanted to share this soup as it is souper (sorry!) and really quick to make. My kids really love soup and its always a good choice on a cold and wet swimming class day as Zephy and I make it before we go then we just warm it up when we get back. It's great too as you can add a bit of spice for big people at the end.

Slightly Spicy Carrot and Lentil Soup 

3 tsp cumin seed
pinch chilli flakes
2 tbsp olive oil
750g carrots, washed and coarsely grated (no need to peel)
1/2 a small celeriac (not essential) chopped or grated
200g split red lentil
1 litre hot vegetable stock
125ml milk (optional)
plain greek yogurt and bread to serve

So first of all put the cumin seeds into the pan and toast them for a few minutes until they start to jump around and release their aromas. Then scoop out half of the seeds and set aside in another little pan.

Whilst doing this ask a little helper, if you have one, to grate the carrots (and not their fingers!)
Then add the olive oil to the pan with the remaining seeds along with the grated carrots, celeriac, red lentils and stock and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Now whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Stir in the milk to the required consistency.
While the soup is cooling add a little olive oil and chilli flakes to the reserved toasted cumin seeds and heat for a few minutes until the oil is infused. 

Season the soup to taste and serve with a dollop of plain greek yogurt and for those who like it spicy a little bit of your spicy oil.  

Serve with bread, toast, cheese, flat breads or anything else yummy you fancy.

No comments:

Post a Comment