Roasted tomato, red pepper and red lentil soup

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As the weather gets colder I crave big, wholesome bowls of homemade soup more and more.  This one is simple to make and delicious.

(Serves 4)

  • Punnet of organic tomatoes (stalks removed)
  • 1 large organic red pepper (De-seeded and chopped)
  • Drizzle of olive oil
  • Mug of red lentils (rinsed)
  • 1-2 pints of vegetable stock (I use Kallo stock cubes)
  • 1 teaspoon of cumin
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of fennel seeds
  • 2 teaspoons of dill
  • Salt and pepper
  1. Pop the tomatoes and pepper in the oven with a drizzle of olive oil for about 20 minutes at 180°
  2. Heat some olive oil in a large pan and add the spices and then the lentils, fry for a couple of minutes
  3. Add the tomatoes, pepper, dill and veg stock
  4. Simmer for 5 minutes
  5. Blend (I use a hand-held blender as it’s much easier to wash-up!)
  6. Season to taste and serve with crusty bread

Zucchini and dill soup

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We’ve been inundated with tonnes of fresh, local squash lately and we’ve almost had more than we know what to do with.  I’ve been making soups a lot as the weather has been getting cooler and this is currently one of my favourites…  It literally takes minutes to prepare so it’s a great lunchtime option.

(Serves 4)

  • 4-6 zucchini (washed and roughly chopped)
  • Generous drizzle of olive oil
  • Couple of pints of veg stock (I generally use Kallo organic stock cubes)
  • Generous sprinkle of dill (fresh or dried is fine)
  • Salty and pepper to season
  • Half a lemon
  1. Heat the olive oil up in a pan
  2. Add the zucchini and gently sauté for a few minutes to soften them
  3. Add the vegetable stock
  4. Allow to simmer for 5 minutes
  5. Remove from the heat and blend (I just used a hand-held blender for this, which worked really well and cuts down on washing up!)
  6. Add the dill, salt and pepper to taste
  7. Squeeze in the fresh lemon juice and stir
  8. Serve with warm, crusty bread