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Celery & Lentil Soup
A rich and hearty soup that makes the most of celery. Add any leftover vegetables from the fridge. Cheese rinds add delicious umami flavours.
Servings: 8 servings
Ingredients
- 1 tbsp olive oil
- 1 head celery - roughly chopped
- 4 cloves garlic - peeled and roughly chopped
- 200 g mixed lentils - 1 cup
- handful of cheese rinds - I keep a pot for them in the freezer
- 4 cups vegetable stock
- 1 handful green vegetables - I used a handful of frozen broccoli
- salt and pepper - to taste
Instructions
- Fry the celery and garlic in olive oil for a few minutes in a large saucepan.
- Add all the other ingredients. Stir and then cover with boiling water.
- Simmer with the lid on for about 30 minutes, until the lentils are soft.
- Blitz in the liquidiser or with a stick blender. Then season to taste, adding more water if needed.
Notes
This soup freezes well. Prepare ahead for a quick ready frozen meal.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 126kcal | Carbohydrates: 17g | Protein: 7g | Fat: 3g | Cholesterol: 3mg | Sodium: 279mg | Potassium: 297mg | Fiber: 8g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 12.9mg | Calcium: 47mg | Iron: 2mg