If you normally buy soup instead of making it, then I’m about to change your life! Homemade soup compared to the stuff you buy in a tin is like the difference between coffee made in a Gaggia and served in an artisan cafe, to a spoonful of freeze-dried instant in a chipped mug. However, it’s nearly as easy as ordering an americano and you don’t need a barista equivalent to serve up the most delicious and nutritious bowl of homemade soup.
Although, the prep work can take a little time the clear advantage of making soup is the quantity it produces. Meaning you can tupperware it and store in the freezer for a tasty instant lunch. You can freeze soup for up to 3 months and store in the fridge for 3 or 4 days.
This recipe uses up surplus veg. In my case leek and broccoli. However, you can pretty much use any vegetable you want: carrot, parsnip, beetroot, leafy greens, mushrooms etc. The base stays the same and if you want to add plant-based protein and some heartiness to the pot then try different types of lentils, chickpeas or even beans.
Leek, Broccoli and Puy Lentil Soup
- 125 g Butter
- 500 g Onions
- 275 g Potato
- 3 litres Good vegetable stock
- 2 Leeks, sliced
- 1 head Broccoli or few stems of purple sprouting broccoli
- 100 g Puy Lentils
- Saute the onions and potatoes in butter until softened but without browning.
- Pour on the stock adding all other vegetables and lentils.
- Simmer until tender- around 20 minutes.
- Liquidise and season to taste.