Winter Vegetable Soup – One Chunky One Smooth

tablespoon rapeseed/olive oil

6 fenugreek seeds

1 onion (chopped)

3 carrots (roughly chopped)

3 large parsnips (roughly chopped)

½ turnip (roughly chopped)

2 potatoes peeled/scrubbed & chopped

1 cup red lentils, washed

2.5 – 3 litres hot stock or water

salt & pepper to taste

fresh parsley to serve

Soften the onion with the oil and fenugreek in a large heavy based soup pot (or use a pressure cooker).

Add the chopped vegetables and allow to mellow on a low heat for 5 minutes while you stir occasionally.

Add the hot stock or water, salt & pepper and lentils.

Cook until the lentils are cooked and vegetables tender. Add more hot water/stock as required.

Serve and eat half today.

Then of the remaining you can either freeze as it is i.e. chunky vegetable soup, or blend whilst still warm – the blended soup will have a stronger parsnip flavour – and freeze in plastic bags. When re-heating from frozen, allow to defrost and as you reheat add a little hot water or stock to thin it down.