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LEEK & LENTIL SOUP (Vegan)

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Method

PREPARATION

1. Scrub and check POTATOES (keep skin on)and CARROTS.

2. Wash CELERY and LEEKS.

3. Cut CARROTS and POTATOES quite chunky keeping to a comparable size for even cooking. Slice CELERY.

4. Cut LEEK stalks into approximately 2cm lengths and the leaves 1cm separating the outer courser leaves from the inner ones.

5. Peel and chop ONIONS.

6. Measure out LENTILS, check for small stones and rinse in a sieve.

7. Boil a kettle of water.

COOKING

8. Heat OLIVE OIL in soup pot or large pan, add CHOPPED ONIONS and saute for a couple of minutes, stir in MIXED HERBS.

9. Add POTATOES, CARROTS and CELERY and stir in to coat with herbs and onion.

10. Cover with freshly boiled WATER, stir in the LENTILS, add outer LEEK LEAVES and STOCK CUBES. Let cook gently for 10 minutes with lid on.

11. Add LEEK STALKS and inner LEEK LEAVES. Simmer gently for another 10 minutes. Remove from heat (vegetables will continue to soften in the soup heat), add level teaspoon SALT and some freshly ground BLACK PEPPER. Check seasoning.

12. Leave for 10 minutes in pot, serve with a garnish of freshly chopped PARSLEY.

Tips

* Use ORGANIC VEGETABLES when available and superior.
* Avoid overcooking vegetables.
* Add a pinch of TURMERIC to give a rich golden colour.
* Add some frozen PEAS.
* Try a swirl of TAHINI over the soup and seasoning with SOY SAUCE.