Thick, chunky creamed vegetable soup (with a little bacon)
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 tbsp coconut oil
  • 1 red onion, finely chopped
  • 4 rashers of streaky bacon, finely chopped (optional)
  • 2 tsp ground coriander
  • a large pinch of sea salt
  • 1 tsp ground black pepper
  • half a tsp dried thyme
  • half a tsp dried parsley
  • 1 medium carrot
  • 1 large stick of celery, with fluffy green bits if possible
  • 1 large leek
  • 2 chestnut mushrooms
  • 6 sweet cherry tomatoes (halved works for these)
  • half a medium potato
  • 2 medium carrots
  • 2 large sticks of celery
  • 5 chestnut mushrooms (quartered)
  • 1 and a half medium potatoes
  • 2 small parsnips
  • a decent sized chunk of swede or turnip
  • 750 ml of strong vegetable stock (I used 1.5 tsp Marigold vegetable bouillon and 1 tsp Essential Cuisine vegetable stock powder)
  • 4-5 tbsp dry split red lentils
  • 3-4 large leaves of Savoy cabbage, ribs removed and leaves sliced
  • 2-3 tbsp double (or heavy) cream
  • 2 tsp cornflour mixed with a drop of water to thick pouring consistency
  • sea salt & ground black pepper to taste.

Instructions

Comments

Log in or Register to write a comment.