Image Credit: Annabel Mulliner
As the nights draw in and spooky season begins, what better
way to nourish yourself than with a delicious Halloween-themed soup? This
recipe was passed on to me by my lovely co-worker, Jackie, as it was one of her
staple recipes when she was at university. Though my housemates were all very skeptical
when I began boiling up a load of green vegetables in a huge pot, when they
tasted the result, they were quickly proved wrong. So, don’t be put off by this
soup’s ghastly green appearance – it’s bewitchingly tasty.
Finding time to cook nutritious meals in between other
commitments can be tricky. But keeping up a good diet can really make a difference
to your overall mood, energy, and health. There’s no better way to avoid fresher’s
flu than keeping yourself nourished (other than getting a jab). Whipping up a
batch of soup is a great solution to this, as it means that all you have to do
is heat it up whenever is convenient. You could even take your soup into the
library, to keep you going through a long day of reading. Just don’t make so
much at once that you end up dominating the fridge with your Tupperware… (sorry
To make this soup even cheaper, why not take the time to
visit the Shambles Market to gather your veg? The produce that you’ll find
there is often twice the size of what you’d find in supermarkets. This soup is
great served with wholemeal toast, with some cheddar cheese grated on top. One
portion is two of your five a day, and contains 15g of protein; effortless
nutrition, if you ask me. So, this recipe is especially great if you’re a newly
converted vegetarian or vegan like myself, and are struggling to pack protein
into your diet. This ghoulish green soup lasts three days in the fridge, or
up to a month in the freezer.
Ingredients (serves 6)
- 2 tbsp olive oil
- 1 large onion
- 2 cloves of garlic
- 2 green chilies (optional)
- 3 leeks
- 1 large courgette
- 200g split red lentils
- 200g frozen peas
- 1.5 litres vegetable stock
- 1 bay leaf
- Salt and pepper to taste
- Prepare for cooking by chopping up your onion,
garlic, chilies, courgette, and leeks. Ensure that you’ve rinsed your lentils.
- On a low heat, fry the onion and garlic until
soft and fragrant. If you’re using chilies, you should also add them at this
point (include the seeds for extra spice).
3. Add chopped leek and fry for another five
- Add your vegetable stock and stir well.
- Add your courgette and lentils to the mix. Stir
gently and bring slowly to a boil.
- Reduce the heat and add the bay leaf, salt, and
pepper, then cover your pan with a lid.
- Leave the mixture to simmer for twenty minutes.
After fifteen minutes, you should check on the thickness of the soup. If it
seems too thin, add more lentils. Or if it seems too thick, add more stock or
- Once the mixture has finished simmering, add
your peas. Take the pan off the heat and leave the mixture to cool for ten
minutes. Remember to remove the bay leaf!
9. Blend to a smooth consistency using either a
hand blender or food processor.10. Serve
topped with cracked black pepper and chili flakes if you want a bit more spice.