Squash and Lentil Soup

You know it’s autumn when there are squash and pumpkin recipes EVERYWHERE. Why would you expect any different from me?

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Autumn to me is the return of stews and soups, food that feeds the soul and warms you from the inside out. This soup is made almost weekly chez mois.  It’s not complicated, in fact it’s embarrassingly simple, but delicious nonetheless. It’s simplicity is why I keep coming back to it. Perfect to make during the week, it takes no more than 30 minutes from beginning to end.

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Butternut squash makes this soup so creamy and velvety without actually having to add any cream in. My Grandma always added red split lentils into her soup. Although I can never manage to make soup that tastes just like hers the lentils definitely take me back. Not only do they add great flavour but they add a punch of plant based protein to the soup too which is always a winner.

Squash and Lentil Soup  (Serves 4-6)

Ingredients:

1 medium Butternut Squash, peeled and chopped

3 medium Carrots, peeled and chopped

1 medium White Onion, peeled and chopped

⅓ Cup of Red Split Lentils

1 litre of Vegetable Stock

1-2 teaspoons of Black Pepper

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Note:Try to chop all of the vegetable in similar size, about a centimeter cubed should do the trick. You want them to be ready when the lentils are, better you cook the lentils longer than overcook the vegetables

Method:

  • Pop all of the ingredients into a heavy bottomed saucepan.
  • Place the saucepan on the hob over a high heat, bring the soup to the boil and then reduce the heat to medium. Allow the soup to simmer away for 15-20 minutes until the vegetables are tender and cooked through.
  • Remove from the heat and allow to cool slightly before blending, either with a stick blender or in a free-standing blender. Serve.

Told you it was simple. I like to serve this with a few crunchy seeds and some fresh parsley. Make a big batch of this at the beginning of the week and you have a quick and delicious lunch ready to go. Enjoy x x

Radish Soup

I never really got the point of radishes. I mean they were always there but I would never choose to buy them. I guess I never  grew up eating them so they weren’t on my palate. I never really avoided them either more bypassed them without a second thought. That was all until I moved to France. I was served fresh radish, whole, with crusty bread, butter and salt, an absolute winning combination. They’re so peppery and almost spicy but in a completely satisfying way. Anyone like me who quite enjoys the burning sensation of mustard?

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Radish are extremely easy to grow and super cheap to buy. As great as they are in a salad or served as above I wanted to do something different with them, so I embarked on this soup. It’s so easy to make it’s almost embarrassing but it tastes delicious and looks even better with it’s pale pink hue. I’m all for easy mid week cooking and this tasty little number can be whipped up in 25 minutes start to finish.

Radish Soup

Ingredients:

1 small or ½ large Red Onion, finely chopped

400g of Fresh Radish

1 Medium Potato

¾ tablespoon of Olive Oil

1 litre of Vegetable Stock

½ teaspoon of Black Pepper

To serve: olive oil and/or creme fraiche

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Method:

  • Take your radish and chop each one into 6 pieces, chop lengthways and then chop each half into three. Set aside.
  • I don’t bother peeling my potato so just wash it and chop into small pieces, similar in size to the radish.
  • Heat the olive oil in a medium size pot over a medium heat.
  • Add in the onion and fry until the onion starts to become soft and translucent.
  • Add in the radish and onion and fry for a couple of minutes until the start to soften and take a bit of colour.
  • Now add in the sock and pepper, stir and leave to simmer for 15-20 minutes until both the radish and the potato are soft.
  • Once everything is cooked remove from the heat, leave to cool for a few minutes and then blend into a velvety soup

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Serve with a drizzle of peppery extra virgin olive oil or a dollop of crème fraiche. 

Just a side note: I use a stick blender for my soups. I’ve tried using the nutribullet before and find the potato goes a bit gluey and unpleasant.
I hope you enjoy. I always like to hear if you make any of my recipes so please comment on here or on my social media and let me know. Have a great weekend x x