Leek & Lentil Soup

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.