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Episode
Vegetable Soup with Brown Bread
Serves 1 (contains approximately 430 kcal)
Suitable for vegetarians
Ingredients
1 small onion (100g)
1 small carrot (100g)
1 small parsnip (100g)
1 tsp olive or rapeseed oil (5g)
20g red lentils
Pinch of ground cumin (1g)
Pinch of dried mixed herbs (1g)
400ml vegetable stock (made from a reduced salt stock cube)
1 heaped tbsp quark (skimmed milk soft cheese) (25g)
1 slice brown soda bread (32g)
1 tsp softened butter (5g)
The Method
Peel and chop the onion, carrot and parsnip into small chunks.
Heat a saucepan over a medium heat, then add the oil and quickly tip in the chopped vegetables with the lentils, cumin and mixed herbs.
Pour in the stock and bring to the boil.
Reduce the heat, then cover and simmer for 15-20 minutes until the vegetables and lentils are completely tender.
Stir in the quark and using a hand blender or similar blitz until smooth. Ladle the soup into a bowl and serve with the brown bread and butter.
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