This recipe was inspired by a trip to my local Coop

At this time of year I am desperate to eat wholesome filling food , whilst  also trying to avoid buying lunch at work.  I reckoned soup was they way to go and, believe it or not, I wanted something vegetarian.

Now before you all think I’m going a little bit mental bear with me. Veggie soup keeps a hell of a lot longer than soup with meat in it – so this soup should last me the whole week! I also wanted a soup that would be filling – so I didn’t have to have bread with it- and reckoned that a veggie soup with lots of pulses were gonna tick that box and avoid me resorting to potatoes.

Ingredients

• 1 large onion
• 2 leeks
• 2 carrots
• 2 sticks of celery
• 1 pack of prepared sweet potato and squash
• 1 mug of mixed pulses (coop actually sells a soup mix but any mix of split peas and lentils will work
• 1 tin of butter beans
• A kettle and Hal of water – or enough to cover it all generously
• 2 tbs veg bouillon powder

Method

I began with my usual soup base – carrots, onion, celery and leek which I sweated off for 10 minutes then added a bag of ready prepped sweet potato and squash and steamed with a lid on for a further 10 minutes.

I added in some bay leaves and some chopped rosemary then threw in my secret ingredient a lentil soup mix from coop – this combines red lentils with barley and green and yellow split peas I added in a mug full and then stirred.

I then added in a kettle and a half of hot water and 2 tablespoons of Swiss stock bouillon and left it all to simmer for 20 minutes.  I tasted at this point and it was divine. I wanted this chunky so used the masher to break things up a bit then left to sit till I was ready to eat.

Seriously amazing comfort food and a new favourite.