The sudden drop in temperature coinciding with our radiators being temporarily disconnected meant hunting the bare cupboards and fridge for anything that could be thrown together to make a soup. Even if I could put the heating on it just seems too soon, doesn’t it? It was only a week ago I was wandering around in a T-shirt! Anyway I managed to find enough flavours to create this soup and it turned out to be the perfect thing to welcome a shivering husband in to the igloo after his day at work.
I thought I’d share the recipe below for all you chilly folk out there, I’m hoping it is easy enough to follow, I must confess my recipe writing is much like my frantic pantry raiding cooking style.
September hug in a bowl – soup recipe
1 tablespoon of hemp oil or olive oil
1 onion peeled and finely diced
2 large carrots peeled and chopped
2 sticks of celery finely diced
1 red chilli pepper de-seeded and minced
2 large garlic cloves minced
1 handful of dried red lentils
1 can of chick peas
1 can plum tomatoes chopped
1 pint of vegetable stock plus half tomato can of hot water.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried parsley
1 teaspoon dried oregano
ground pink himalayan salt and black pepper to taste.
Heat the oil in a pan and fry the onion, when just turning clear add the carrots, celery and chilli.
Cover the pot and let the ingredients steam for about five minutes.
Stir in the lentils, then add spices and herbs and let them infuse with all the vegetables.
After a couple more minutes add the tomatoes, vegetable stock and half the can of chick peas, then season with salt and pepper to taste.
Simmer until the lentils are cooked then roughly blend using a hand blender (or if camping a potato masher)!
Chuck in the remaining chick peas and cook for a further five minutes.
Serve in bowls with hunks or slices of locally baked organic crusty bread.
Happy Autumn x