This is a lovely nutritious, comforting, warming and wholesome soup, and pretty easy to make too. I have fond memories of going to my Nan’s house and having steaming bowls of this with big chunks of bread and always going back for more! This is based on her soup as she would always cook a soup very similar to this and tasting this takes me right back there. Once you get used to making it feel free to mix up the vegetables and use up what you have in your fridge, or add to your taste.
This will make a big pot so if making just for two, you may want to half the quantities? but this will freeze really well too.
So you will need:
2 big onions, peeled and chopped
3 cloves of garlic peeled and chopped
15 mushrooms chopped
2 carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
6 medium potatoes, peeled and chopped
3 Parsnips, peeled and chopped
1/2 cauliflower shopped very fine
4 handfuls of red split lentils
1 1/2 litres of chicken or vegetable stock
3 tablespoons of tomato puree
2 teaspoons of mixed herbs
2 teaspoons of paprika
handful of dried gluten free spaghetti broken into bite size chunks
Salt and Pepper
- Heat the oil and saute the onion and garlic to soften without adding to much colour.
- Add the mushrooms, then the carrots, sweet potatoes, parsnip, carrots, cauliflower and potatoes and stir and add the lid for a few minutes with the heat on low and this will allow the vegetables to soften and add some flavour.
- Add the paprika, mixed herbs, tomato puree, stock and lentils and stir and turn the heat up to a simmer and cook for a further 20 minutes until the vegetables are soft and lentil are cooked through.
- Season to taste and if you wish to add more water do so if you would like a loser soup.
- Add the broken spaghetti and cook for a further 8 minutes until soft.