Delicious Autumn Soup

Delicious Autumn Soup 

This delicious, simple, vegan soup is a current staple in my home and I'd love to share it with you. 

My usual method of making soup is to get inspiration from whatever veggies happen to be in the fridge or cupboard and throw everything in a pan with some vegan stock. Sometimes I create the tastiest concoction and sometimes not so much. Either way, the spontaneity means that it'll never be repeated.  But a friend of mine recently shared this simple family recipe with me and it has become a swift favourite in my home and a batch is made on a weekly basis. Give it a go and let me know what you think. 

Ingredients

approx 250g red lentils
1 tbsp coconut oil or organic rapeseed oil
1 onion
4 carrots
2 sticks of celery
vegan stock - eg 1 tbsp of vegan Bouillon 

NB - I use all organic ingredients for this recipe. You'll find that fresh organic carrots particularly make such a big difference to the flavour of this delicious simple soup. 

Method

First, put the lentils in a sieve and rinse thoroughly.   
Warm the oil in a large casserole pot or pan. Chop the onion and add to the pot. Don't over-cook the onion - let it cook gently for about 5 minutes. In the mean time, remove some of the stringy bits from the celery and roughly chop the celery and the carrots.  
Add the carrots, celery to the onion.
Remove the lentils from the heat and drain and rinse them and then add to the vegetables and mix together. 
In a heat resistant measuring jug, combine the stock with about 100 ml of hot water and stir out any lumps, then add another 400 ml of hot water, stir and add to the pot. Bring the pot to the boil and add another 500 ml of hot water. 
Simmer for about 30-45 minutes, stirring occasionally, adding water if needed. 

Serve and enjoy!

Add your own twist when serving with some fresh rosemary, some Ginger doTERRA Essential Oil, or a splash of sesame oil.  

Once cooled down, this soup will last in the fridge for a few days or you can even freeze portions.