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Jessica's Special Winter Soup

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This recipe is in category Soups and Sauces
About this recipe
Healthiness : (8 votes)
Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Number of servings: 3-4
Serving suggestions: Serve with crusty bread
This is a vegetarian recipe

This is Jessica's soup, one of the soups made by pupils for the Spaldwick Community Primary School Soup Competition.
  • 50g (2oz) butter
  • 1 onion, chopped
  • 1 leek, trimmed and chopped
  • 1 baking potato, peeled and dices
  • 1 turnip, peeled and diced
  • 150g (6oz) carrots, diced
  • 2 x 5ml spoons (teaspoon) of mixed dreid herbs
  • 3 x 15ml spoons (tablespoon) tomato puree
  • 800ml (1¼ pints) hot vegetable stock
  • 1 tin lentils, drained
  • Crusty bread to serve
  • Knife
  • Wooden Spoon
  • Saucepan
  • Blender
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1.  Melt the butter in a large pan, add the onion, leek and potato and stir until coated
  2. Cover and cook over a low heat for 10-15 minutes, stirring frequently
  3. Add the turnip, carrots, herbs, tomato puree and stock
  4. Bring to the boil, cover and simmer for 20 minutes
  5. Remove about a quarter of the vegetables with a little of the stock and puree in a blender or processor
  6. Return to the pan, add the lentils and season to taste
  7. Reheat and serve
Jessica's Special Winter Soup - print view  Jessica's Special Winter Soup - print view

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