Scottish Soup
Ahhhhh good old bonnie Scotland. How we love you so. We're lucky enough to have visited Scotland a bunch of times and we've eaten some incredible food up there. So good. We decided to make a super British soup in honour of Scotland, the flavours are super earthy and warming, you're gonna love it Are you Scottish or love Scotland as much as we do? This is a super hearty and easy vegan soup that will make you feel LOVELY inside. What's your fave Scottish restaurant? Comment em below and next time we're up north we'll pop in!
Serves
Ingredients
For the recipe
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>300g red lentils<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>100g spinach<item-todo-done><item-todo-done>100g kale<item-todo-done><item-todo-done>5g fresh rosemary<item-todo-done><item-todo-done>10g thyme<item-todo-done><item-todo-done>1 Juice of 1 lemon<item-todo-done><item-todo-done>750ml low-sodium vegetable stock<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done> chilli flakes<item-todo-done>
Before you start
Saucepan
Preparing the veg
- Peel and finely chop the onion, carrots and celery
- Peel and grate the garlic
- Wash the red Lentils
- Wash the baby leaf spinach
- Wash and de-stem the kale, rip in to bit sized chunks
- Pick and finely chop the rosemary and thyme
- Zest and juice the lemon
Cook the veg
- Place the olive oil in a large saucepan over a medium heat and add the onions, carrot and celery, sweat down for 5 minutes until softened
- Add the garlic and cook for a further minute
- Stir in the lentils, rosemary, thyme, vegetable stock, bay leaf and red chilli flake
- Bring up to a boil and simmer for 15-20 minutes until the lentils have cooked through, remove any froth that forms on the top of the soup during cooking
To finish and serve
- Remove from the heat and stir in the spinach, kale and lemon juice and zest
- Remove the bay leaf, season to taste and serve immediately with crust bread and salad