Winter Vegetable Soup

  • olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 potato, peeled, finely chopped
  • 300g celery, peeled, finely chopped
  • 1 teaspoon ground cumin
  • 1 1/4 cups red lentils, rinsed, drained
  • 4 cups vegetable liquid stock
  • 1 cup water
  • 1/4 cup fresh coriander leaves, chopped

METHOD

Step 1

Heat the oil in a large saucepan over medium-low heat. Add onion and cook, stirring often, for 5 minutes or until soft. Add garlic and cook for a further minute or until aromatic. Add the carrot, potato, celery and cumin and stir to coat. Add the lentils, stock and water. Reduce heat to low. Simmer, partially covered, for 30 minutes or until vegetables are tender.

Step 2

Top soup with coriander and serve with the toasted bread.