Leek & Lentil Soup
Leek & Lentil Soup
This leek and lentil soup is not only delicious but packed full of nutrients. Stir through some cream or crème fraiche after puréeing for a richer taste. For a leaner version, leave out the cream at the end.
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 3 leeks, thinly sliced
- 2 sticks celery, diced
- 1 cup dry lentils, rinsed
- 3 cups water
- 2 cups vegetable stock (sodium reduced)
- ½ cup cream
- Salt & pepper, to season
- Chopped parsley & pumpkin seeds, to garnish
Method
- Melt the oil in a large pan over medium heat, then add leeks and celery and cook for 5 mins until tender.
- Add the lentils, water and stock and bring to the boil, then reduce heat and simmer covered for 25–30 mins or until the lentils are tender.
- Use a stick mixer or blender to puree the soup until relatively smooth. Stir through the cream and season with salt and pepper. Add chopped parsley and pumpkin seeds to garnish.
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