Here is the third in our series of #SouperSeven boot camp soups! Perfect winter warmers now the weather’s getting worse and the nights are growing longer.
If you have any soup recipes or ideas yourself, please feel free to share them with us on Twitter using the #SouperSeven hashtag.
Today’s soup is a delicious spinach and lentil soup, brimming with iron, vitamin A and fibre. The recipe below serves 8 people, and takes approximately 30 minutes to cook.
Ingredients
500g fresh spinach
250g Puy lentils (tinned or dried – dark speckled lentils)
2 onions, peeled
1 leek, peeled and finely sliced.
1 carrot peeled and trimmed
4 stalks of celery
4 garlic cloves
2 tbs extra virgin olive oil
Method
Finely chop the onion, carrot, celery and garlic.
In a thick-bottomed saucepan heat the oil and fry the vegetables until soft.
Add the lentils and stock and simmer until the lentils are soft.
Drain the lentils and reserve the stock to one side.
Blend the lentils and vegetables together and return to the saucepan.
Season.
Blanch the spinach briefly in boiling salted water then drain and pulse-chop in a food processor.
Stir into the lentils and vegetable mix.
Return enough stock (natural vegetable) to the pan make the soup a thick consistency (to individual taste).
Reheat until hot.
