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Soups are ridiculously easy to make.
Firstly rough chop all your vegetables and place them in a large pan with a splash of oil. Just cook them for a few minutes to softened them.
Whilst the veg is softening, cut your ginger up into small chunks and then add that to your veg.
Once you think they are soft add the boiling water. It needs to be a enough submerge all the veg, this usually around 1.2 litres of water. Don’t worry too much about consistency of the soup yet, you can always add more water later. Drop the stock cube into the water and mix it around with the veg. Bring to the boil, then turn down to a simmer and put the lid on.
After 5 minutes pour in your lentils and then cover again and leave for 30 minutes.
Once the vegetables and lentils are soft, blend the soup to your desired consistency. You can always add more water at this point to make a thinner soup. Season to your preference then serve.
This recipe should make approximately 6 portions of quite a thick soup. You can bag it up and freeze it to enjoy at a later date.
Ginger: Arguably one of the healthiest spices in the world, ginger packs a big health punch. Ginger is linked to many health benefits but most notably it is said to help digestion, reduce inflammation & reduce cholesterol.
Green Lentils: Although not used that often, lentils are a great addition to a soup. They can help to pad it out and help give you that fuller for longer feeling because of their high plant-based protein protein content. Lentils are high in fibre, folic acid and potassium which all contribute to keeping your heart healthy. They are also a great source of non-heme iron, which although harder to absorb than iron from meat, is important for those who have less or no meat in their diet.
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