Rustic vegetable soup

• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  chopped

• carrots↗2

  chopped

• celery sticks↗2

  chopped

• dried red lentils↗50g g
• boiling vegetable bouillon1½ l l

  (we used Marigold)

• tomato purée↗2 tbsp tbsp
• chopped fresh thyme1 tbsp tbsp
• leek↗1

  finely sliced

• bite-sized cauliflower florets175g g
• courgette↗1

  chopped

• garlic cloves↗3

  finely chopped

• Savoy cabbage↗½ large

  stalks removed and leaves chopped

• basil↗1 tbsp tbsp

  chopped

Step-by-step instructions

1. 1

   Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.

2. 2

   Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.

3. 3

   Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.