Lentil and vegetable soup

Lentils have 9g protein per 100g cooked lentils so are a great vegetable based protein. 8g fibre, 3.3 mg iron and 1.3 mg of zinc.

They are also an excellent source of molybdenum and folate and very good source of copper, phosphorus and manganese.

Ingredients

4 cloves of garlic

1 onion

3 stalks of celery

2 carrots

1-2 zucchinis

¼ of a small cabbage

3-4 bay leaves

1300 ml vegetable or chicken broth

1 x 400g can chopped tomatoes

1 cup of lentils. I used ½ cup each of red lentils and French lentils. Near the soup section at the supermarket. Very cheap!

2-3 slices of bacon or pancetta, prosciutto (opt)

Method

Using a grater attachment on a food processor grate all your vegetables, or pulse with the food processor blade, until small. Or chop small by hand. I like small so my kids won’t be able to pick out bits.

If using bacon, fry off in a large pot in some olive oil, then add everything else. Simmer covered for 30-40 minutes or until the French lentils are soft. Take out the bay leaves if you can find them.

Vegetable, tomato and barley soup

Ingredients

2 carrots

2 zucchini

2 stems of celery

1 brown onion

5 cloves of garlic

4 bay leaves

1 x 400g can chopped tomatoes or 400g tomato passata

¼ of a small green cabbage

½ cup of pearl barley

800-1000ml water/vegetable stock/chicken broth-800ml will be quite thick, add more liquid as needed

Optional ½ cup alphabet pasta shapes or similar

Chopped parsley and parmesan cheese for garnish

Method

I used a food processor and pulsed the vegetables to finely chop, not puree! Do the cabbage separate, this gets added later in the cooking. Or you can chop finely by hand.

In a large pot put in some olive oil and fry off your carrot, celery, zucchini, onion and garlic for 1 minute, then add your tomato, broth/water, bay leaves and barley. Simmer for 30 minutes or until the barley is tender, should be a little chewy in texture. Then add in your cabbage and pasta if using. Simmer a further 5 minutes or until the pasta is cooked. Add plenty of salt and pepper. Serve with chopped parsley and grated parmesan cheese.

Broccoli and kale soup with garlic and coconut

Serves 4

 

Ingredients

2 heads of broccoli, cut into florets, keep the stalks too

1 bunch kale, washed and roughly chopped

As much garlic as you like, I used about 10 peeled cloves, leave whole

1 brown onion, roughly chopped

1 litre of vegetable or chicken stock

½ cup of coconut milk or cream

Method

Cook the onion and garlic in some olive oil for 2 minutes then add everything except the kale and coconut. Bring to the boil, turn down and simmer for 7 minutes, then add the kale and simmer for a further 3 minutes until the vegetable are tender. Blend up with a stick blender until smooth, add the coconut milk and season well with salt and pepper.