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Creamy Supergreen & Green Lentil Soup
People keep telling us winter is over but you wouldn’t think so with the miserable storms we’ve had to endure recently. So we thought, what better time to share with you some recipes for uplifting, delicious and above all, healthy and nutritious meals.
To kick us off, Sarah has shared her recipe for Creamy Lentil & Supergreen Soup which, in her words, always puts a smile on her face with its hearty, delicious warmingness (yes, we don’t think that’s an actual word either).
This vegetarian soup is packed with nutrition but also full of body which is perfect for a healthy but filling hot meal on these cold ‘Spring’ days.
2 tablespoons olive oil
2 celery sticks
140g green lentils
1.5 Litres organic vegetable stock
200g baby spinach
4 tablespoons double cream
Finely chop the onions, carrots and celery. Cook the onions, carrots and celery in oil in a large saucepan for about 10 minutes or until soft.
Stir in the green lentils and pour in the stock. Bring to the boil and then simmer for half an hour or until the lentil have softened. Put in the spinach to wilt and then with a stick blender, blitz until smooth. Stir through the double cream and add plenty of seasoning.
This recipe is enough for about 4 servings and will easily keep in the fridge or can be frozen for use later.
We hope that you enjoy! Let us know what you think or share with us your own ideas for healthy, warming meals.