VEGETABLE SOUP - BARRY’S STYLE
40 gm butter or olive oil
1 brown onion - diced
3 medium sized carrots – peeled and cut into small pieces
4 small purple sweet potatoes – peeled and cut into small pieces
500 gm frozen peas
4 medium sized zucchinis – peeled and cut into small pieces
2/3 cup dried red lentils – soaked to get rid of the bulk of the starch
2 cubes of Massel chicken stock (vegetarian)
2 liters of water
6 drops of Tabasco sauce (optional)
salt and pepper – to taste
Melt the butter in a largish saucepan and add the onion and allow to simmer for a few minutes. Add the carrots, potatoes and the peas, and allow to simmer for a few minutes. Then add the zucchini, red lentils, stock cubes, water , Tabasco and salt and pepper; bring to the boil and allow to cook over a low heat for about 30 minutes. It may be necessary to remove any scum from the surface initially – this scum is not harmful but is just starch from the lentils.
Remove from the heat and break up the pieces in the soup and make the soup smooth with a Magimix – check on salt and pepper – and enjoy!