A Red Winter Soup to keep out the chills

This soup is full of vegetables and herbs that are blood cleansing, immune system boosting, low fat  and full of vitamin C.  Like most soups, it is quick and easy to make and it uses predominantly storecupboard ingredients.  I would not recommend that people with arthritis eat too much of this, as it is quite acidic; tomatoes and peppers are well known to exacerbate arthritis.

Utensils:
Red Winter Soup 19.10.091 x large saucepan
1 x medium saucepan
1 x stick blender
1 x chopping board
1 x wooden spoon

Ingredients:
1 oz / 30g butter
1 medium red onion – finely chopped
1 red pepper – finely chopped
2 large carrots – sliced
1 tin chopped tomatoes
8oz / 240g  red lentils – cooked according to the instructions on the pack
1 pint / 600ml chicken stock (vegetable stock if you prefer)
1 tspn paprika
1 tspn turmeric
½ tspn cumin
A little cream to swirl on top if you like

Method:
Melt the butter in the large pan on a medium heat
Add the onion and pepper and cook until soft but not browned
Add all the other ingredients and bring to the boil
Turn down the heat and simmer until the carrots are soft.
Puree with the blender.
Serve with a swirl of cream and nice bread

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Filed under Food, Nutrition & Sensible Eating, Recipes, Seasonal, Storecupboard

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