The leaves are turning orange here in Poland and its gorgeous. Everywhere you turn there are gorgeous fall veggies to be seen. My kids always eat well when I give them soup so what a great opportunity to make some!
Im not one for following a recipe, and when I cook I never measure or remember how I made something, if you are needing precise recipes then all I can do is apologise! Dollops and drops and a bit of is the way to go (unless you are baking). So here we go.
I used :
- 2 large carrots
- 1 small pumpkin
- 1 white onion
- 1 yellow onion
- 1 gluten free organic stock cube
- red lentils (you don’t need lentils, I like to add them for some extra dimension and nutrition)
Clean up your pumpkin discarding the inner bits and seeds and the peel (obviously). Peel the carrots and onions. Chop everything roughly (the pieces can be pretty big, it doesn’t matter). Make sure the onions kindof stay together or they will burn. Pop everything in a roasting tray and drizzle with a generous amount of olive oil, add salt & pepper.
Now, pop it all in the oven, 175º degrees for 45 minutes.
Once its ready take it out and discard any black onion bits. Add everything to a large pot. Add your water and stock cube, you want to just cover the veggies. You can always add more water later if you want.
Bring your soup to a boil. Once its boiling you can add your red lentils, I just use around a handful two. lower the temp and simmer for about 20 minutes.
Now its time for that trusty hand mixer to do its job again, get it in there and whizz until everything is nice and smooth with no bits. Taste and add more salt and pepper if needed. I leave my soup nice and thick and freeze in portion sizes, then I just add a bit more water when I reheat.
This soup is a fab way to use up leftover veggies from a roast dinner, just don’t add the potatoes 😉