Hearty soup

The ultimate in nourishing comfort food, this is the basic recipe for the soup we have from autumn through to spring. It is a meal in one bowl and freeze well. I always make a big pot, keep some in the fridge and freeze the rest.

Cooking and preparation time: 1.5 - 2 hours.

2 onions or leeks

1 kg lean mince meat or chicken breasts/thighs

250g - 500g red split lentils (more lentils makes a thicker soup)

3 large carrots, grated

A wedge of cabbage, finely chopped

Half a head of broccoli, finely chopped

3 stalks of celery, peeled and chopped in small cubes ( include the leaves)

1 tin of tomatoes, any flavour

1 tin of tomato purée 

Seasoning and your favourite combination of spices and herbs

Fry the onions in enough oil to cover the bottom of the pot, over a slow heat until softened. Add spices and cook for another 2 minutes.

Add the meat and break up the mince as it fries. Keep the chicken pieces whole and cut them up finely at the end of the cooking.

Add the lentils and enough boiled water to cover to the halfway mark. Add salt and pepper. Boil for 20 minutes. (Chop up the veggies in the mean time. You can use any vegetables in season. I also like to use mushrooms.)

You can see how much vegetables are added to the soup - makes it healthy and tasty!

Add all the chopped vegetables and skim off the foam as it forms. Boil for about 10 -15 minutes.

Here you can see the foam that forms when adding the vegetables.

If you have used chicken, chop it in small pieces. Add the tinned tomatoes and tomato purée. Check your seasoning. Chopped fresh parsley is another good addition at this stage.