The popularity of soup is growing in our house. They are (on average) very low fat, flexible to what you have available, warming, quick to serve once made (and, quick to make IMO). The place where I had fallen down in the past is not having 2 or 3 main flavours, and confusing the soups by having too much going on. Some good bread, a sprinkling of herbs and you have a satisfying and easy vegan lunch. We batch freeze ours, so we can take them to work for lunches, or get out an individual portion at home.
2 medium onions, thinly sliced (red or white fine)
8 cloves of garlic (or less, if you aren’t keen)
1 tbsp of smoky chipotle paste, or a chilli (chopped)
4 or 5 sweet potatoes (skins on or off – whatever – either pre-baked if you have any lying around, or grated – in a blender or by hand)
1 carrot (grated in a blender or by hand)
Half a cup of red lentils (it doesn’t matter about amounts really!)
Stock cube in water, or just water (about 1.5L)
1 tin of tomatoes, or 4/5 fresh ones
Salt & pepper to taste
Squeeze of lemon juice
Soy or coconut cream or coconut milk to serve
Parsley, coriander or basil to serve.
I usually make this is a cast iron casserole dish (something like a Le Creuset), usually on the hob, occasionally in the oven.
- Add the oil to the pan on a medium heat, and saute the onion for 5 mins. Add the garlic and chipotle or chilli and cook for 2/3 more minute util the onion is soft and the garlic golden.
- Add the shredded sweet potato (or chopped up pre-baked sweet potato) and carrots. Stir and cook for 4 mins.
- Add the lentils, stir and add the stock/water.
- Add the tomatoes and bring to the boil.
- Put the lid on, turn down to a simmer and cook for 15 minutes, or until the shred of sweet potato are soft.
- Add salt and pepper to taste, and a squeeze of lemon.
- Depending on how your like your soup, you can either have it with lumps, or blend it. I usually blend it.
- To serve, swirl some soy or coconut cream and coconut milk into the bowl after the soup, add herbs.