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Photograph of Cream of (Left-Over) Mixed Vegetable and Red Lentil Soup with Shredded Brussels Sprouts Sautéed in Butter

Cream of (Left-Over) Mixed Vegetable and Red Lentil Soup with Shredded Brussels Sprouts Sautéed in Butter

Loaded with an assortment of vegetables and enhanced and thickened with red lentils, this delicious and healthy soup, comes together in minutes and is cooked and ready to eat in little over half an hour. The best bit – it was made from rather sad looking, left-over vegetables found loitering in the bottom of my fridge. I simply throw everything into a pan, simmer until soft and purée – no sweating or roasting vegetables required and hence no fat added either.

Serves 6 - 8

Course light lunch, Starter
Keyword mixed vegetables, red lentils, soup
Prep Time 10 minutes
Cook Time 35 minutes
Author Susan

Ingredients

For the soup:

  • 1kg mix of prepared vegetables. I used 2½ leeks, 1 red pepper, 3 potatoes, 5 carrots, 1 onion, 5 spring onions (1kg is prepared weight)
  • 150g red lentils
  • 2 stock cubes – chicken or vegetable
  • ¼ – ½ teaspoon fine salt
  • ¼ – ½ teaspoon freshly ground black pepper
  • 1500ml water

For the Brussels Sprouts:

  • 350g Brussels sprouts, trimmed and sliced (350g is prepared weight)
  • 30g unsalted butter
  • salt and pepper, to taste
  • olive oil, for drizzling

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Make the soup: prepare your ingredients and throw into a large pan with the lentils, seasoning, stock cubes and boiling water. I used:

    - 2½ leeks – trimmed, washed and sliced

    - 1 red pepper – stem and seeds removed, chopped

    - 3 potatoes – peeled and cubed

    - 5 carrots – peeled, if necessary, and roughly sliced

    - 1 onion – peeled and chopped

    - 5 spring onions – trimmed and chopped

  3. Mix well and heat over a moderate temperature until gently simmering. Cook for 20 – 30 minutes, or until all the vegetables are soft and cooked through. Stir from time to time.

  4. Leave to cool a little and then purée using a hand blender or a food processor.

  5. Brussels sprout topping: trim and slice the Brussels sprouts.

  6. Heat the butter over a moderately high heat and add the Brussels sprouts.

  7. Cook until the sprouts are starting to soften and are lightly caramelised. This should only take around 3-4 minutes. Stir from time to time and add salt and pepper, to taste.

  8. Serve the soup drizzled with olive oil and topped with the Brussels sprouts, or your topping of choice. Delicious with some warm, fresh bread.

Recipe Notes

Equipment:

  • large saucepan/cast iron pan
  • chopping board and knife
  • kitchen scales and measuring spoons
  • hand blender or food processor.
  • frying pan