Broccoli, Lentil and Cumin Soup
This is a fabulous soup. It is delicious, cheap and easy to make, freezes well and can be dressed up for a glamorous occasion. It is low-fat (if you omit the cheese) and packs a protein and vitamin punch. It is perfect for a quick supper in the run up to Christmas and, if you indulge it with a little Stilton, it has a festive flavour!
1tbsp olive oil
l large onion, peeled and chopped
225g broccoli, trimmed and chopped
½ tbsp cumin seeds
3 tbsps red lentils
900 ml vegetable stock made with 2 tsps Marigold Bouillon
salt and pepper to taste
Stilton or Cheddar or Parmesan to serve
- Heat the olive oil in a large saucepan, add the onion, broccoli and cumin seeds and cook until starting to soften
- Add the lentils and stock and stir
- Bring to the boil, reduce the heat, cover and simmer for 20 minutes or until the lentils are soft
- Cool slightly then puree with a hand blender or in a food processor until smooth.
- Reheat gently
- Season to taste
Serve with your choice of cheese crumbled on top and chunks of crusty bread. Or pop an attractive piece of parsley on top as I did for this photo and stick your tongue firmly inside your cheek!
This recipe has been adapted and fiddled with but originally stems from one of my absolute favourite cook books The Good Housekeeping Complete Book of Vegetarian Cookery.