It’s that time of year again where everyone’s looking at cleaning up their diets after an extended period of indulgence. This month is also veganuary and in honour of that I have created this hearty soup that’s filling and warming without feeling heavy or unhealthy. This recipe makes enough for 4-5 servings so is perfect for putting any left overs in the fridge (just add a touch more water when reheating). This recipe gives a good base to add whatever’s lying around in your fridge, vegetables such as peppers, leeks and kale make a good addition. Root vegetables such as parsnips, beetroots and turnip could also work in place or as well as the potato.

 

Ingredients

• 1 tsp olive oil

• 1 large onion

• 2 cloves of garlic

• ½ tsp ground turmeric

• ½ tsp ground cumin

• ½ tsp ground ginger

• ½ tsp ground paprika

• salt and pepper to taste

• ½ cup lentils

• ¾ cup Bath Farm Girls quinoa

• 1 medium potato

• 2 large handfuls of spinach

• 6 cups of water

 

Method

• Dice the onion and mince the garlic, fry off in the olive oil in a large saucepan

• Peel and chop the potato into chunks and set aside

• Add a splash of water to the pan and then add the spices, this will prevent them from burning

• Add the potato, spinach, quinoa and lentils to the pan and then cover with the water, add seasoning

• On a low heat allow the soup to simmer for 20-30 mins, making sure you stir it frequently to prevent the quinoa sticking to the bottom of the pan (if the soup is thickening quickly, add some extra water)

• Serve with bread and spread of choice