Red soup for a warm winter supper

No food miles from field to this farm shop

By popular request, here’s the recipe for the red soup we mentioned on Facebook the other night.  Basically you can put together whatever red veg you can find in your cupboard  – a mix sweet potatoes or carrots and tomatoes with lentils for extra nourishment.  But this is the one we made the other night and it worked well.


A little olive oil, 1 onion, 2 cloves garlic, 2 sweet potatoes, 3 carrots, handful red lentils, 1 tin tomatoes, small fresh red chilli (or pinch dried chilli), fresh ginger, vegetable cube, water, salt and pepper


Fry chopped onion and garlic in a little olive oil in a saucepan on moderate heat.  When they are soft add chopped carrots, sweet potato, finely chopped ginger and chilli. Stir then cover for a few minutes to let veg juices mix.  Rinse lentils and add to the pan. Stir again.  Add tin of tomatoes, stock cube and enough water to cover all the veg.  Add a little salt and pepper. Simmer for 20-30 mins until soft.  Blend to make a creamed soup.     You can add cooked rice or pasta to make this a more substantial soup.  A squeeze of fresh lemon juice gives a nice extra zing.

Serve with nice crusty bread.  Good stuff (and it’s is rich in Vitamin A, C and E).

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