This is such an easy and hearty winter soup that can be done in 60 minutes. You can do this in large batches and freeze it.
INGREDIENTS
- 2 Large potatoes (diced)
- 1 Large leek (diced)
- 2 Onions (diced)
- 3 Carrots (diced)
- 2 Parsnips (diced)
- Half a turnip (diced)
- 7oz(200g) Red lentils
- 7oz(200g) Orzo, rice or small pasta
- A good handful of parsley
- 3 Litres of strong stock (any stock you like, ham works well…I used vegetable)
- Olive oil for frying
- Garlic salt and/or salt & pepper to taste
NOTE: Add any additional herbs/spices you wish.
DIRECTIONS
- Peel and dice up the veggies into bite sized pieces.
- Saute your veggies in oil (add salt - or garlic salt if you have it) for about 10 minutes to soften them.
- Once tender (similar to a hash) add your stock/broth and simmer for 20 minutes.
- If you like yours blended now is the time to do it with a stick/immersion blender.
- Add in the Orzo, rice or small pasta (whichever you're using) and stir.
- Add in the parsley and stir.
- Simmer for 30 minutes.
- Ready to eat!
