Creamy roots soup

How is it, even with diligent meal planning you end up with a few vegetables that seem to have been forgotten in the vegetable drawer in the fridge?  With this recipe I’ve turned a few vegetables that have been kicking around for longer than I’d like, into a delicious, filling and low calorie soup with minimal effort.

Ingredients for 4 servings

270g	leeks
200g	carrots
100g	peppers
100g	potatoes
125g	cabbage
200g	green lentils, tinned
1	garlic clove
1	red chilli
10g	coriander, fresh
4	eggs, medium
1-2 tbsp	mild curry powder
1	vegetable stock cube
1200 ml	water
200ml	coconut milk, reduced fat
1 tbsp	olive oil
	spray oil
	salt & pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

• Peel away some of the outer leaves and trim away the top and rooted end of the leeks before washing and slicing the leeks into 2cm discs.
• Wash the potatoes and carrots before cutting them into similar sized chunks.
• Cut the pepper into large chunks and shred the cabbage.
• Put a large sauce pan onto a medium heat before adding the olive oil along with the leeks, potato chunks, carrot and peppers.
• Stir to combine before adding the curry powder and stir again.
• Crumble the stock cube into the pan before adding the water – it should be enough to cover the vegetables.
• Pop a lid on the pan and bring the pan to the boil.
• When the mixture comes to the boil reduce the temperature to a simmer and leave for 10 minutes.
• After 10 minutes the potatoes and carrots are starting to soften so add the shredded cabbage and leave to simmer until the potatoes and carrots are tender.
• When the vegetables are tender, take the pan off the heat.  Add the coriander to the mixture and use either a conventional blender or stick blender to blend the vegetables into a smooth velvety soup.
• Transfer the soup back to the pan and put the pan back onto the heat.
• Add the lentils and coconut milk and give the soup a good stir to incorporate the coconut milk.
• Leave the soup to cook for a further 5 minutes.
• While the soup finishes, take a frying pan and add a few sprays of oil to cook your eggs to your liking.
• Add any seasoning to the soup to taste before serving.
• Top your soup with your fried egg and some sliced red chilli and enjoy!

Notes

• Feel free to change the mild curry powder for hot if you want a kick!
• A poached egg will also compliment the soup.