Vegetable 'thickers' Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a really healthy, fat free, vegan soup, which is so think it is almost solid. If you are trying to loose weight, this will keep you full and give you loads of vitamins and fibre without many calories. It is also really tasty and can be a great way of using up left over veggies. You can use any root vegetables, I like it with swede, carrot and butternut squash. I have listed individual pulses, but it is much easier to use the 'soup mix' selection which you can buy in the shops. Ingredients:
1 red onion |
2 celery ribs |
2 garlic cloves |
3 carrots |
1 swede |
1 butternut squash |
2 (200 g) cans chopped tomatoes |
2 tablespoons mixed italian herbs |
2 tablespoons red lentils |
2 tablespoons pearl barley |
2 tablespoons yellow split peas |
1 pint vegetable stock |
salt & pepper |
Directions:
1. Chop all the vegetables, garlic, celery and onion and put in a large lidded saucepan (do not add oil, you do not need it).
2. Add the tomatoes, herbs, seasoning and enough stock to cover the ingredients.
3. Simmer until the vegetables are softened then add the pulses and cook for a further fifteen minutes.
4. Turn off the heat and put the lid on, leave for several hours so that the pulses soak up all the excess liquid and flavour without turning to mush.
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