This is a recipe devised by my eight year old son which gave us a bit of quality cooking time together. It is incredibly simple to make and can of course be varied depending on what is seasonal or in the fridge!
2 large potatoes, peeled and diced
2 carrots, peeled and diced
1 large parsnip, peeled and chopped
1 large onion, peeled and roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 courgette, diced
1 aubergine, diced
50g mushrooms, chopped
100g frozen peas
2 sticks of celery, chopped
100g red split lentils
800ml good quality stock from bouillon
1 tsp dried basil
1 tsp Herbes de Provence
Small bunch of fresh coriander, chopped
1. Place all of the ingredients, except the coriander, in a large saucepan and bring to the boil before gently simmering for 15 minutes.
2. Add the coriander and carefully ladle the soup into a food processor or blender (you may need to do this in two batches). Blend to the required consistency (I prefer it to be a bit lumpy).
3. Serve immediately with fresh bread.