I’ve been having a culinary weekend as you know and the theme continued today as I wanted to keep the Dazzlers celebrations going with his favourite Lunch.

Bless him he turned up with a chicken and huge amounts of carrots and broccoli yesterday but really wanted roast beef today so I snuck out this morning and bought a huge joint so we could upgrade our celebration feast!!

So we froze the chicken and the smell coming from the oven at the moment is heavenly. But today’s post isn’t about my obsession with a roast (you can read all about it in previous post) it’s about how I used up the shed loads of veggies he came home with ‘it was a bargain’!!

I had celery and onion already so I bought a leek this morning and decided on Veggie & Lentil soup for work this week.

Ingredients

1 large onion
1 leek
2 stalks celery
Squirt of garlic
3 carrots
2 potatoes
2 broccoli stalks (no florettes)
Water & Veggie Bouillion
Rosemary and thyme
2 Bay leaves
Cup of green lentils

Method

Roughly Chop the onion, celery & leek and gently fry in a little olive oil with the garlic paste.
Meanwhile chop the carrots, potatoes & broccoli stalks, Add to the pot, cover & steam for 10 mins
Add enough water to cover over the veggies by 1inch, add in the Bouillion and simmer for 30 minutes
Once the veggies are soft blitz with a stick blender until combined but not completely puréed
Add in the lentils and simmer for a further 30 minutes, Season and serve.