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HOME-MADE SUPREME VEGETABLE SOUP

What more satisfying and warming meal can there be, especially on cold winter days, than a bowl of hot home-made soup with crusty bread? I am constantly experimenting with various foods in my kitchen, as I'm not an organized or efficient shopper and and frequently find I am missing the basic ingredients for a planned meal - so I have to resort to improvisation rather a lot. I managed to invent this soup once when I was trying to lose some weight, and I managed to come up with this low-fat, yet very hearty and tasty soup. I hope you enjoy it too.

This recipe will make approximately 4 generous servings of soup.

INGREDIENTS

1 tablespoon ground nut oil

1 large carrot, peeled and chopped

1 large onion, peeled and chopped

1 small turnip, peeled and chopped 1 small parsnip, peeled and chopped

1 very small apple, peeled, cored and chopped

1 red or green pepper, cored, de-seeded and chopped

2 large leeks, topped, tailed, cleaned and chopped

1 small garlic clove, peeled and finely chopped

3 tablespoons any kind of lentils, soaked overnight in cold water, then drained well

2 tablespoons pearl barley

2 tablespoons Heinz baked beans

1 flat teaspoon dried mixed herbs

1 flat teaspoon freshly ground black pepper

1 small pinch salt 1 small pinch ready-made shop-bought curry powder

2 vegetarian stock cubes, crumbled

1 rounded teaspoon paprika powder

1 pint of cold water

1 tablespoon red wine

1 teaspoon brandy

2 tablespoons single (thin) cream

METHOD

In a large saucepan, heat the ground nut oil. Over a medium heat, fry the onion, carrot, turnip, parsnip, apple, red or green pepper, leeks and garlic, stirring continuously, until golden brown. Remove with a slotted spoon and transfer the mixture to a liquidizer. Whizz in the liquidizer until the mixture forms a smooth, lump-free paste, then return to the pan.

Add the drained lentils, barley, Heinz baked beans, herbs, black pepper, salt, curry powder, paprika and crumbled stock cubes. Mix thoroughly, then add the water, the wine and the brandy. Bring to the boil, stirring continuously, then turn the heat to a low simmer - cover the pan with a tight-fitting lid, and simmer for 1 and a half hours, stirring occasionally.

Pour into a serving dish, and drizzle the cream carefully on top.

Eat with lots of crusty, fresh-baked bread.

Learn more about this author, Jackie Youngman.
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