pots & vans

We've got three go-to soups ... ones that we have made countless times because they always deliver. But they are all meat based, so this original recipe is an attempt to do a simple but satisfying veg soup. It will be nothing like it, but there is some inspiration from Tiamo 's lentil soup (not on the menu anymore from what I can tell), that was a favourite. One of the advantages of this soup will be not having to cook it for as long as we do with chicken, lamb or beef based soups. Recipe will serve 4-6 depending on serving size. Equipment chopping board and knife Decent size pot Ingredients Veg leek, 1 chopped celery, 2 sticks chopped carrot, 2 diced peas, 1 cup green lentils, 300g Spices minced ginger, 1 heaped tbsp minced garlic, 1 heaped tbsp garam masala, 2 tbsp cumin, 1 tbsp ground coriander, 1 tbsp paprika, 1 tsp bay leaves, x4 parsley, handful, chopped pepper and salt liquid olive oil tomatoes, 1 400g tin veg stock, 1 litre Method sauté onion, celery, carrot in oil, wit