When it’s cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
Prep:10 mins
Serves 2
85g dried red lentils2 carrots, quartered lengthways then diced3 sticks celery, sliced2 small leeks, sliced2 tbsp tomato purée1 tbsp fresh thyme leaves3 large garlic cloves, chopped1 tbsp vegetable bouillon powder1 heaped tsp ground coriander
STEP 1Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.STEP 2Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.STEP 3Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
