As I’ve said before, soups are fantastic for health.. they are crammed with nutrients, vitamins and minerals and are super filling. This soup recipe in particular is great as it’s low in calorie (no butter, oil or cream in sight!), has a low glycaemic index (releases it’s energy slowly), and also helps you to use up any left over veg (get those parsnips & carrots ready!!). It’s packed with lentils which are a great low fat source of both protein and fibre.. perfect for vegetarians too! Soups are perfect to take to work and are great for on the go lunches as well (just pop in a flask to keep warm).
- 250g of lentils – optional
- 1 red onion
- 2 parsnips
- 6 carrots
- 2 celery sticks
- 1 garlic clove
- ~3 pints of vegetable stock (enough to cover the vegetables)
- 2 tsp paprika
- Pepper – to season
- Chop up all of the vegetables and place into a large saucepan along with the garlic and paprika
- Add the vegetable stock and boil your mixture for 10 minutes before reducing the heat, covering and simmering for a further 20 minutes.
- Meanwhile.. cook your lentils (I used a broth mix this time) according to the packet
- Blend your vegetable mixture (once the vegetables are tender) using a hand blender (or food processor)… and then add the lentils (further blender is optional!)
- Serve with a side salad and a crusty bread roll… then enjoy!