WINTER SOUP

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: It is the time for home.” - Edith Sitwell

Our winter is dragging on quite a bit, with cold and rain again today, and overall a gray day. Another very busy day at work with lots going on. It was good to get home and have some hearty winter soup which is quick to make, tasty and nutritious too. Use whatever else you have on hand from the vegetable crisper in the fridge!

Easy Winter Soup
Ingredients

1 tbsp olive oil
1 large onion, chopped
1 parsnip, chopped
1 red capsicum seeds removed, finely chopped
2 celery stalks, chopped
1 carrot, chopped
1/2 tsp ground cumin
1 tsp ground coriander
1 cup red lentils, rinsed, drained
1 and 1/2 litres (6 cups) chicken stock
Low-fat natural yoghurt, to serve

Method

• Heat the olive oil in a large saucepan over medium heat, add the onion, capsicum, celery and carrot and cook for 3-4 minutes.
• Add cumin and coriander and cook, stirring, for a further minute.
• Add the red lentils and chicken or vegetable stock, bring to boil and simmer for 8-10 minutes or until lentils are tender.
• Season with salt and pepper. Serve in bowls with a dollop of yoghurt.