There is nothing easier than make your own soup. Having a pressure cooker saves time and energy as it only takes 10 minutes to cook but a pot with a lid will do just as well. Make large quantities and store in the freezer in small or large containers. They will be readily available “at the push of a microwave button”!
I like to use root vegetables in my soups but soups are also a great way to finish off the last of your vegetables before your next weekly food shopping. Red lentils cook quickly and make an ideal thickener. I will not say anything about how good they are for you too 😉
Above are the basic ingredients I have used in this carrot and lentil soup. The funny looking thing in a cup cake case is my (still frozen) home-made chicken stock but any type of stock will do.
Better be safe than sorry, have a quick look through the lentils to make sure it is grit free.
I fried the onion in olive oil for a couple of minutes before adding the rest of the ingredients and enough water to cover everything. Add lots of freshly ground pepper…. and salt if you must! Although try and reduce the amount of salt in your diet. If you suffer from high blood pressure, a salt-free or low-salt diet is a better alternative to medication!
Once cooked, you can either eat it the way it is, use a blender to puree the soup or just squash the vegetables roughly with a potato smasher. It is amazing how you can change the taste of a soup by just changing its consistency.
And while you are at it, why not make your own bread to dunk it in?
Oh! and another thing! Fancy making soup but need inspiration? Well, do what I do. Pick up a pot of fresh soup in the supermarket aisle, check what ingredients there are and try to copy it at home. I suggest you jot down on a piece of paper all the ingredients and quantities you actually put in your pan. You never know. You might discover a great soup!