Instructions

1. Finely chop the onion, celery and garlic.
2. Peel and dice the carrot, sweet potato, beetroot and swede.
3. Heat a drop of olive oil and gently sauté the onion, celery and garlic for 5 minutes.
4. Add the spices, then the chopped vegetables, and stir for a minute or so.
5. Add the timed tomatoes, then using the tin, add enough water to cover the veggies well.
6. Add the stock cube and bring to the boil.
7. Cook for about 20 minutes, until the veggies are tender.
8. Add the herbs. Using a stick blender, whiz the soup until it becomes silky and creamy. If it’s too thick, add more stock.
9. Add the drained lentils and the kale. Cook for 5-8 minutes, until kale has softened.
10. Turn off the heat, then stir in the vinegar.