Root vegetable soup with lentils and kale
This root vegetable soup with lentils and kale is super healthy, nutritious and filling. The cream soup can be pre-cooked, then you could just reheat it and add the lentils and kale. Serve it sourdough or wholesome bread.
Ingredients
Method
- Finely chop the onion, celery and garlic.
- Peel and dice the carrot, sweet potato, beetroot and swede.
- Heat a drop of olive oil and gently sauté the onion, celery and garlic for 5 minutes.
- Add the spices, then the chopped vegetables, and stir for a minute or so.
- Add the timed tomatoes, then using the tin, add enough water to cover the veggies well.
- Add the stock cube and bring to the boil.
- Cook for about 20 minutes, until the veggies are tender.
- Add the herbs. Using a stick blender, whiz the soup until it becomes silky and creamy. If it’s too thick, add more stock.
- Add the drained lentils and the kale. Cook for 5-8 minutes, until kale has softened.
- Turn off the heat, then stir in the vinegar.