Bacon, Lentil and Vegetable Soup

Veggie soup

When it’s cold and rainy, like it is here at the moment, soup is the perfect antidote for the weather. And the last thing you want to do when it’s raining is brave the outdoors, so I’ve come up with a delicious soup that’s hearty and full of goodness, with ingredients you should already have in your pantry. Score. You might see that this one has lentils, but don’t let their hippie connotations dissuade you. It’s time to embrace this luscious lentil, trust me! When they’re mixed with salty, delightful bacon and oodles of veggie goodness they come into their own and make this soup a real winner. I prefer to use dried lentils just because I think they taste a little nicer, but if you are short on time feel free to use tinned lentils, just add them in about 10 minutes before the soup is ready or they will overcook. If you like your soup smooth, feel free to puree it but it like it a bit chunkier like me, just leave it as is. You can make a big batch of this to see you through the week and I promise you’ll be glad you did 🙂

Bacon, Lentil and Vegetable Soup

Adapted from a recipe by Jamie Oliver

Serves 4

Ingredients:

  • 4 rashers streaky bacon, chopped
  • 100g cubed diced pancetta
  • 2 red onions, peeled and chopped
  • 1 leek, sliced lengthways and chopped
  • 3 carrots, scrubbed and chopped
  • 3 sticks celery, trimmed and chopped
  • 3 cloves garlic, peeled and sliced
  • a few sprigs fresh flat-leaf parsley, chopped
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried chilli flakes
  • 1 bay leaf
  • ½ teaspoon celery seed
  • 200 g dried red lentils
  • 1 organic vegetable stock cube, optional
  • 410 g tinned cannellini beans, drained
  • extra virgin olive oil

Method:

  1. Place a large saucepan (with a lid) on a medium heat. Add a large splash of olive oil and the bacon and pancetta. Fry slowly until the meats have started to release they tasty fat and start to go a little crispy. Then add the dried oregano, chilli, bay leaf, celery seed, onion, carrot, leek, celery and garlic.
  2. Cook gently with the lid on for about 15 minutes, until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock. Bring to the boil and simmer until the lentils are soft. (Check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).Add the tin of cannellini beans and, if the soup’s a little thick, some more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and freshly ground black pepper.Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with some warm, crunchy bread rolls.

Quinoa Minestrone

Minestrone Soup

Soup is the ultimate winter warmer. I love to make a big pot of this comfort food. While I love a smooth, silky, pureed soup, there’s something satisfying about the chunkiness of minestrone where you get to experience different textures. This soup has all the flavours synonymous of your typical minestrone, but instead of adding unnecessary carbs in the form of pasta, I’ve replaced it with quinoa which fills you up but not out 🙂 You can freeze this in portions if you’re not ready to use it all at once and just defrost after a long day at the office. Trust me, you’ll be thankful you planned ahead when gobble this up!

Quinoa Minestrone

Serves 6

Ingredients :

  • 3 garlic cloves, sliced
  • 1 onion, diced
  • 2 carrots, peeled and diced into 1cm cubes
  • 2 zucchini, diced into 1cm cubes
  • 1 parsnip, peeled and diced into 1cm cubes
  • 350g butternut pumpkin, diced into 1cm cubes
  • 2 tomatoes
  • 50g English spinach, leaves only and sliced
  • ¾ cup quinoa, rinsed
  • 2 tbs olive oil
  • 2 fresh bay leaves
  • 4 sprigs thyme
  • 750ml vegetable stock
  • 250ml water
  • 400g diced canned tomato
  • 1tbs tomato paste
  • Chervil, to garnish
  • Chilli flakes, to garnish

Method:

  1. Fill a medium sized pot with water and place over a high heat and bring to the boil. While waiting for the water to come to the boil, prepare an ice bath. Core the tomatoes and using a pairing knife make a small ‘X’ slit on the base of the tomato. Place the tomatoes in the water for about 30 seconds or until you can see the tomato skin slit all the way up the tomato, then put straight into a water bath. Leave to cool for 5 minutes then peel the skins off the tomato and dice the flesh. Set aside.
  2. Heat the oil in a large saucepan over high heat. Add the onion, garlic, salt and pepper and sauté until softened and translucent. Add the stock, water, canned tomatoes, bay leaves and thyme and bring to a simmer. Reduce the temperature to medium, add the quinoa, carrots, zucchini, parsnip, pumpkin and tomato and cook for 15-20 minutes or until the quinoa is cooked. Remove from the heat and stir through the spinach. Divide into bowls and sprinkle with chilli flakes and chervil to serve.