Celery & Lentil Soup

Name: Celery & Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 head celery (roughly chopped); 1 tbsp olive oil; 1 tbsp butter; 4 cloves garlic (peeled and roughly chopped); 200 g red lentils (or a mix - see notes below); 1 litre stock; ½ head broccoli (or other vegetables); 30 g finely grated hard cheese (or leftover cheese rinds); salt and pepper ( to taste)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Ingredients

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1 head celery (roughly chopped)1 tbsp olive oil1 tbsp butter4 cloves garlic (peeled and roughly chopped)200 g red lentils (or a mix - see notes below)1 litre stock½ head broccoli (or other vegetables)30 g finely grated hard cheese (or leftover cheese rinds)salt and pepper (to taste)

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Instructions

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Step 1

Fry the chopped celery in the olive oil and butter for a few minutes in a large saucepan. Add the chopped garlic and lentils, and fry for another minute or two.

Step 2

Add the stock, simmer with the lid on for about 20 minutes, until the lentils are soft. If you want to use cheese rinds instead of grated cheese, add these with the stock.

Step 3

Add the vegetables, cook for another 5–10 minutes until they are soft.

Step 4

Blitz with a stick blender or in a liquidiser. If you use a jug blender, remove the central bung and cover with a tea towel.

Step 5

If the soup is too dense, you can add a little more hot stock to taste. Then add the grated cheese. Stir through so that the cheese melts into the soup.

Step 6

Season to taste and serve hot.