Vegetable and Red Lentil Soup

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Recipe's preparation

Environmental note:

This is a light nourishing soup. It’s a good way to use the top of the celery which often is just sent to landfill and other veggies (and an apple) can be added as desired, especially any that have become a bit tired in the fridge drawer.

Ingredients:




1 bunch of celery – cut off all the sticks and only use all the leafy green tops and bits not suitable for salads and what not





1 onion peeled and cut into 4





3 largish carrots with tops cut off, washed, not peeled and cut into 4





2 tomatoes cut into 4 chunks





1 cup of red lentils





2 tablespoons of Thermomix vegetable paste or 4 teaspoons of your favourite stock powder





3 level teaspoons (more or less as desired) of curry powder (optional)





Freshly ground black pepper to taste





2-1/2 – 3 litres of water

Method:






Put all the ingredients into a pressure cooker and cook for 35 minutes. Turn off cooker and allow pressure to release while cooling.

After an hour or so, when contents cool enough to handle, puree ingredients (about 1 litre at a time) in Thermomix at speed 7 for 10 seconds. Taste the soup and adjust seasoning to personal preference. Garnish with chopped parsley or mint if desired.





Optional: Swirl a tablespoon of coconut milk on top of each serve

Keeps well in the freezer.