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Spicy Seasonal Soup

Category: Soups

This recipe is suitable for a: vegetarian/vegan diet

Preparation Time: 30 minutes

Serves: 2-3



2 Medium Bulbs Fennel

2 Large Onions

1 Tin Tomatoes

1 Cup Red Lentils (dried)

2 Medium Parsnips

2 tsp Dried Crushed Chillies

1 tsp Ground Ginger

1 tsp Dried Basil

Enough dry stock base for two people (I use 2 tsp marmite)

~2 tbsp olive or coconut oil (i use both)



Boil the kettle. Peel and roughly chop onion, and roughly chop fennel. Heat the oil on a medium heat, add onion, fennel, basil, ginger and chillies, and stir. Whilst doing this, peel and roughly chop the parsnips. Wash red lentils, and add to pan with the parsnips. Add enough boiling water so that everything is submerged but there is not more than 2cm over the top of them. Bring to the boil, and add stock base. After ten minutes of boiling, add tomato, and reduce to a simmer. Let simmer for a further ten minutes.

Blend and enjoy!

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